| 1 |
Core eggplant, turning gently and carefully in the palm of your hand. Keep the first 1 - 1-1/2 inches of the thick, cored part of the eggplant to use as a stopper and discard the rest. Immerse immediately in cold water until needed. |
| 2 |
Prepare stuffing, mixing ingredients well. Fill eggplants loosely, top with the thick cored part, and place in pot. Cover eggplants with tomato juice and cook over moderate flame until tender, about 30-40 minutes. |
| 3 |
To test whether cooked, try the stuffing, as eggplants have a thick, transparent skin that can be misleading. |
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