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    You are in: Home / Cookbooks / Stuff It! (eggplant)
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    18 recipes in

    Stuff It! (eggplant)

    [Cover photo by ~♥Sackville♥~.] Vegetables—eggplant, tomatoes, peppers, onions, mushrooms, lettuce, cabbage, celery, zucchini, artichokes, avocados, acorn squash, grape leaves, potatoes, endive, cucumbers—stuffed with wondrous fillings, are contained in my series of Stuff It! cookbooks.

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    This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it’s the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city.

    Recipe #173976

    Usually stuffed veggies in Indian recipes are deep-fried, but pan-frying in this recipe works well too and it's healthier.

    Recipe #174897

    6 Reviews |  By Tweeky

    Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!

    Recipe #73443

    My Dad mailed me this sometime in the 80’s along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.

    Recipe #182163

    A nice and different way to serve eggplant. Makes a nice side dish presentation.

    Recipe #131028

    I found this in a book called "The Higher Taste." It's meatless, but not vegan. Very tasty though... And it looks like a lot of work, but I broke down the instructions pretty well. It's actually pretty easy to make.

    Recipe #173815

    1 Reviews |  By Dancer^

    These are so nice, it brights up the meal, we served it broiled chicken and roasted potatoes.

    Recipe #118960

    Tina is a great cook, and a great mate, and willing to share her recipes!!! this is one of my favorites!

    Recipe #118891

    I found this recipe on another site and have not had a chance to try it out yet.

    Recipe #114455

    This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.

    Recipe #101160

    The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven.

    Recipe #99552

    A great vegetarian recipe. It's time-consuming but so worth it. A simple salad and you're set.

    Recipe #62381

    1 Reviews |  By Mirj

    This is one of my favorite Faye Levy recipes.

    Recipe #38063

    An adapted Crescent Dragonwagon recipe. I had the pleasure of staying at her B&B in Eureka Springs several times before she and her late husband closed it. I had never tasted such wonderful vegetarian cuisine in all my life. I have to have a free afternoon in order to make this but it is worth it to me. Excellent side dish or main dish.

    Recipe #87279

    The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.

    Recipe #84776

    These eggplant slices, stuffed with tomato slices, feta and capsicum, make a great starter for a Greek-style meal or if you want to make them part of a complete meal, serve them with pita bread, a Greek salad, potatoes, such as Recipe #119124, olives and a selection of dips. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour.

    Recipe #138458

    6 Reviews |  By Mirj

    I first tasted this at a friend's house several years ago. She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties. You can omit the cheese for a vegan dish.

    Recipe #14608

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