Date: Wed, 14 May 1997 20:39:42 -0400
From: email@example.com (Sharon McCleave)
I found this idea in Rose Elliot's Complete Veg. Cookbook.
To prepare eggplant:
Cut in half and scoop out the insides. Sprinkle the shells and the flesh
with salt and put aside 30 min.. Rinse off the bitter juice and pat dry.
Place shells on a sprayed casserole dish.
Chick Pea Filling --for 2 whole eggplants
1 onion, peeled and sliced
1 garlic clove, crushed
3 large tomatoes, skinned and chopped
6 oz (175g) chickpeas, cooked and drained (I'm sorry, this measurement is
for dried. Could you estimate for canned?)
2-3 tsps lemon juice
2 tbsps fresh parsley
Set oven 350F.
In a bit of broth or water, fry the onion, garlic, and eggplant flesh
until tender (10min.)
Add the tomatoes and cook 2-3min. more. Remove from heat and stir in
remaining ingredients. Pile the filling high into the shells and bake