Label
All
0
Clear all filters

Joyce Goldstein

Cheese-Stuffed Eggplants

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean
Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

Method

Cut 8 to 10 long, slender (Japanese) eggplants in half lengthwise, and peel in a striped pattern lengthwise. Scoop out and reserve the flesh. Boil the cases for 3 to 5 minutes to soften slightly, then drain well. Chop the reserved eggplant pulp and sauté in olive oil until soft,

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Variation of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title