Stuffed eggplant

Surprise! I finally have a recipe to post! I took a break from my eating-the-same-things-every-week schedule to try something new. My lavender eggplants are so pretty and tempting, I just had to dress them up a bit.

Stuffed Eggplant

2 smallish eggplants
1 T olive oil
1 T butter
half a sweet onion, minced
1 clove garlic
2 medium tomatoes, peeled and diced
1 chopped green chile
1 t salt
1 C gf bread crumbs
Chives and garlic chives, snipped small

Wash the eggplants and cut them in half, the long way. Scoop out pulp to about 1/2 inch of the skin. Dice pulp. In a skillet, melt butter with olive oil over medium heat. Chop the garlic. Brown it in the oil and butter. Add onion and saute for 2 minutes. Add eggplant pulp, chile, tomatoes, bread crumbs, both chives and salt. Mix well. Heap the filling in the eggplant shells. Bake at 375 degrees until browned, about 30 minutes.

Now you've got a great vegetarian dinner. For you meat eaters, I think some spicy sausage or bacon crumbles would be nice additions. You can add some shredded cheese on top when the baking is nearly done.