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| 1 gross | eggplant |
| 1 Scheibe | Bread; with crusts removed |
| 1 | Egg well beaten |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1 Esslöffel | shortening |
| 1 klein | Onion chopped |
| 1 | Celery stalk chopped |
| 1/4 mittel | green pepper chopped |
| 1/2 x ca. 450 g | Shrimp; raw, shelled, deveined and cut in pieces |
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Cut eggplant lengthwise; scrape out pulp and cut into pieces. Parboil until tender; drain, mash, and combine with slice of bread which has been wet with water and squeezed until no water remains. Add beaten egg, salt, and pepper. Melt shortening; add onion, celery, green pepper, and choppe shrimp. Remove from pan when cooked but not browned. Add to eggplant mixture and mix well. Pack this mixture into eggplant shells; bake in small pan at 375 degrees for 20 minutes.
you by Nancy Coleman.
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