3-4 small eggplants
3/4 cup condensed tomato sauce
1/2 cup finely chopped salted peanuts
1 tablespoon margarine
1/2 cup soft crumbs
1 tablespoon onion, chopped fine
1/2 teaspoon salt
1/4 cup dry crumbs mixed with
1 tablespoon melted margarine
How to cook Peanut And Eggplant Scallop:
- Pare eggplants and cut in cubes. Cook in boiling salted water until tender. Drain. Add all ingredients except buttered crumbs and cheese.
- Place in oiled baking dish. Sprinkle with crumbs and bake at 350 °F for about 25 minutes. Sprinkle with cheese on top and bake for 5 more minutes. Yield: 5 servings.