Eggplant Stuffed with Nuts

(2 votes)

1 large eggplant
1 cup hickory or other nuts, finely chopped
1 tablespoon butter
1 tablespoon bread crumbs
2 eggs, well beaten

Boil the whole eggplant until tender, scoop out; add nuts, and butter, season with salt and pepper Add bread crumbs and eggs. Fill shell with mixture and bake one hour at 350.



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