Eggplant Stuffing
  • 3 cups peeled eggplant, cut into 1-inch cubes
  • 1 tbsp salt
  • ¼ cup olive oil
  • 1 cup chopped onion
  • ⅓ cup chopped celery
  • ¼ cup chopped fresh parsley
  • 1 teas dried oregano
  • 3 cups plain dried bread cubes
  • ½ cup dry white wine
  • 2 tbsp Worcestershire sauce
  • Salt and fresh ground pepper to taste
  1. Place the eggplant in a bowl, cover with water, stir in the salt and let soak for 30 minutes; drain, rinse and pat dry.
  2. Saute the onions, celery and parsley in the olive oil until the onion is transparent in color; add the eggplant and heat until it begins to soften, about 10 minutes.
  3. Combine the bread cubes and veggies in a large bowl and mix well.
  4. Combine the wine, Worcestershire and oregano and pour over bread crumb mixture and mix well.
  5. Sprinkle mixture with salt and pepper and mix again.
  6. Place mixture in a large greased baking dish and bake in a 375 degree oven for 45 minutes or use mixture to stuff a chicken, turkey or thick pork chops.
Recipe by Cooking With Mama at