Eggplant with Ham Stuffing

Preparation info
  • Yield:

    6 to 10

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 tablespoons butter
  • cups finely chopped onions (about ½ pound


  • Heat the butter and add the onions and garlic. Cook, stirring, until onions are wilted, about 5 minutes. Add the mushrooms, lemon juice, salt, pepper, parsley, thyme, and basil. Cook over relatively high heat, stirring frequently, until the liquid has almost completely evaporated, 8 to 10 minutes.
  • Add the ham and cook, stirring, about 4 minutes. Add