Ingredients
- 2 garlic (cloves)
- 400 gr eggplant
- 250 gr shrimp
- 240 gr rice
- 230 gr bread crumbs
- 180 ml mayonnaise
- 140 gr green bell pepper
- 120 gr onions
- 100 gr celery
- 9 gr butter
- 6 gr salt
- 5 ml worcestershire sauce
- 1 gr black pepper
- 1 gr thyme
garlic in butter until vegetables are crisp-tender. 2. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2 litre casserole and top with bread crumbs. 3. Bake in preheated 350'F. oven 45 minutes.
