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Bacon-Topped Eggplant with Black Olives
Recipe by GailHoard
Yield 4-6 servings
Prep 20 minutes
Cook 45 minutes
Ingredients
2 small or 1 large eggplant
1 cup crumbs from dry caraway seeded rye bread
1/4 cup minced onion
1 tablespoon melted butter
1 cup grated sharp Cheddar cheese
2/3 cup chopped ripe olives
4bacon slices
Instructions
Cook eggplants in boiling salted water until softened but not cooked completely, 8 to 10 minutes. Cut into halves and hollow out centers. Leave shell 1/2-inch thick.
Preheat oven to 375F.
Chop the centers and mix with all other ingredients except bacon. Fill eggplant shells and put in baking dish. Cover with bacon and bake until bacon is crisp and brown on top, about 45 minutes.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.
