Stuffed cornish hens and thai eggplant

sunday lunch:

cornish hens with stuffing
thai eggplant

stuffing:

3 pieces of low-carb bread, toasted and chopped in food processor
garlic
onion, chopped (1/2 medium white)
celery, chopped (3 stalks)
red wine
chicken broth (1/2 cup)
salt
pepper, freshly ground
thyme
sage
dried mushrooms, reconstituted and chopped
1 egg, beaten
butter (1/2 stick)

melted butter, sauteed garlic and onions and celery until tender in large skillet. added bread and seasonigs. mix well. add chicken broth and a splash of wine. mix well. add egg. mix well until evenly coated. stir in mushrooms. cook over medium heat until liquid has been abdorbed.

wash and dry the game hens. rub a combination of salt, pepper, and thyme over the outside of the hen. stuff cavity with stuffing.
cover cooking pan with a foil tent, and bake hens (breast-side up) at 400 degrees F for 35-40 minutes. The temperature in the thickest part of the thigh should be around 170-180 degrees F.