Stuffed Eggplant with Corn

Name: Stuffed Eggplant with Corn
Yield: 4
Ingredients: 2 medium eggplants; 1/4 cup chopped onion; 3 tablespoons butter; 1 1/2 cups cooked or canned corn kernels; To taste: salt, black pepper, and paprika; Paprika to taste; 1/2 cup breadcrumbs; 2 tablespoons butter

1
2 medium eggplants
2
1/4 cup chopped onion
3
3 tablespoons butter
4
1 1/2 cups cooked or canned corn kernels
5
To taste: salt, black pepper, and paprika
6
Paprika to taste
7
1/2 cup breadcrumbs
8
2 tablespoons butter

Ingredients

1
2 medium eggplants
2
1/4 cup chopped onion
3
3 tablespoons butter
4
1 1/2 cups cooked or canned corn kernels
5
To taste: salt, black pepper, and paprika
6
Paprika to taste
7
1/2 cup breadcrumbs
8
2 tablespoons butter

Directions

1
Cut the eggplants in half lengthwise
2
Boil them in water for 10 minutes
3
Remove the pulp and chop it well. Reserve
4
In a small pan, fry the onion in butter until softened
5
Mix with the eggplant pulp, corn, salt, black pepper, paprika, and breadcrumbs
6
Preheat the oven to high temperature
7
Stuff the eggplant casings
8
Distribute the cut butter pieces over the filling
9
Bake at high temperature for 20 minutes or until the eggplant is tender.