1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried sage
1/3 cup milk
1 (1 ounce) package dry onion soup mix
1 1/2 cups cooked white rice
1 cup fresh mushrooms and green pepper
1 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place 1 cup flour into a small mixing bowl and stir together with baking powder, salt, garlic powder, thyme, sage and milk. Place eggplant in mixing bowl and sprinkle lightly with wine. Place onion and rice in mixing bowl and sprinkle with water.
Bake in preheated oven for 1 hour or until potato is tender.
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