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Jan 112013

Eggplant Stuffing

Oh bring on the pork chops for this one! I love different types of stuffing mixes for whatever I’m cooking and a huge fan of eggplant, this one is tops! You can also stuff a turkey or chicken with this recipe and it’s just as good, but we like to serve it along with a pork roast, chops or even a side for baked ham or a steak on the grill.


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.


My sister loves this one,,,,,,,,,,,,,,,enjoy!

Dec 012012

Chunky Eggplant Spread

If you’re hosting parties during the holiday, it’s nice to have different spreads to top cocktail bread or crackers. I remember my mom having all different kinds of hors d’oeuvres during the Christmas season to share with guests who would stop by for a cocktail and to wish us a Merry Christmas! I wonder now if it was just to get some of my mom’s good cooking, but they never did come empty handed, as they  always showed up at the door bearing all kinds of goodies from bottles of wine to home baked cakes and pies to share with us, lots of good memories of my mom during the holidays baking up a storm!

Chunky Eggplant Spread
  • 1 medium eggplant
  • 1 large sweet onion
  • 1 garlic clove
  • 3 medium tomatoes
  • ½ cup olive oil
  • 1 teas salt
  • 1 tbsp finely minced fresh parsley
  1. Bake eggplant whole in a 375 degree oven until soft but still firm; cool enough to handle, peel and dice in small pieces.
  2. Peel remaining veggies and chop in tiny pieces.
  3. Mix all veggies with the olive oil, salt and parsley and mix thoroughly.
  4. Chill over night and serve on your favorite crackers, toast points or cocktail bread.


Hope you enjoy many happy times during the holidays with friends and relatives!

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