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Stuffed Eggplants Recipe


1/4 cup canola oil

5 cloves garlic, pressed

1 teaspoon paprika

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried rosemary

1/4 teaspoon dried sage

1/4 teaspoon dried basil

1/4 teaspoon salt

3 tablespoons fresh lemon juice

1/4 teaspoon white pepper


In a small mixing bowl combine oil, garlic, paprika, basil, oregano, rosemary, sage, rosemary, sage, salty and sweet peas, lemon juice and white pepper. Mix thoroughly.

Place eggplants in a 9x13 inch dish. Season with lemon juice and pepper. Sprinkle eggplants with paprika mixture. Roll each eggplant in paprika mixture, and place seam-side down on a baking sheet. Pat eggplants with lemon juice mixture, pressing lightly.

Bake uncovered in preheated oven for 1 hour. Check after 45 minutes to see whether eggplants are brown.


Phaaba Hammal writes:

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I was nervous about making this but I was happy that they were friendly. They all helped and it was a little messy but thats ok cuz its fun! Its easy to make and they are great looking.
Loqoododon writes:

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If it tightens in strands a enigma! It comes out perfectly clear.