10 small eggplants cut in half lengthwise
1 1/2 cups olive oil
5 large onions finely chopped
1/2 cup butter or margarine
1 large can of palm heart
8 toasted and crumbled bread slices
1/2 cup dry white wine
1/2 cup water
1/2 cup chopped fresh parsley
salt and black pepper to taste
10 small eggplants cut in half lengthwise
1 1/2 cups olive oil
5 large onions finely chopped
1/2 cup butter or margarine
1 large can of palm heart
8 toasted and crumbled bread slices
1/2 cup dry white wine
1/2 cup water
1/2 cup chopped fresh parsley
salt and black pepper to taste
Make various cuts in the eggplant pulp
Heat olive oil in a large frying pan and fry the eggplants with the cut side down, slowly, for about 10 minutes
Remove the pulp and leave a shell of about 1/2 cm thickness
Chop the pulp and reserve
Fry the onion in butter or margarine
Add chopped palm heart and cook for another 4 min
Add the eggplant pulp
Add bread, wine, water, parsley, salt, and black pepper
Cook, stirring, until thickened
Stuff the eggplant shells
Put in a preheated moderate oven (180°C) for about 20 minutes or until tender
Serves 15 to 20 people.
