I was first introduced to eggplant when I was in my twenties, My elderly neighbor grew them and shared with people when she had gotten her feel as these plants produce a generous amount in one summer here in central Alabama. I was taught several ways to cook them and one way is Eggplant stuffed with ham.
This is a simple recipe and with few ingredients but full of flavor. We always made the stuffed eggplants after a Holiday dinner when there is usually ham left over and we were tired of the heavy foods and wanted a change but this is a good meal anytime of the year . Eggplants are reasonably priced in the super markets all year so they are available during the Winter months also.If you don`t buy a whole or shank ham you can just buy a slice very reasonable at the supermarket.
You will need :
1- Large Eggplant
1- onion, minced
1- green bell pepper, chopped fine
2- Tomatoes – quartered
2- tablespoons of butter
1/2 teaspoon of salt
1/8 teaspoon of black pepper
1 – cup of cooked diced ham
Preheat over to 350°.
Cut the top off of the eggplant, slice in half and scoop out the insides, leaving 1/2 inch around the shell. Put the shell in salted water and set aside.
Chop the eggplant pulp. In a skillet with a small amount of salt water add eggplant, onion, green bell pepper and tomatoes, cook till tender.
Drain and mash.
Add butter, salt, black pepper and ham, mix.
Drain the eggplant shell and fill with mixture. Sprinkle top with bread crumbs and bake for 25 minutes.
Serves 2 to 4 people, depending on the size of your eggplant.
Note: You also can top with shredded cheese, just add the last few minutes of cooking time, right on top of the crispy cooked bread crumbs.
I am sure you will enjoy this eggplant stuffed with ham, its so nice after the holiday and a new way to use your left over ham. what is better than learning what to make with leftovers before hand to take all the guess work out.
By Andria Perry
Photo By Pixabay