Stuffed Eggplant (Aubergine)

Stuffed Eggplant (Aubergine)

czwartek, 13 lutego 2014

Stuffed Eggplant (Aubergine)

Time: 40 mins

Ingredients

• 2 large eggplants
• 2 tablespoons water
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 sprigs fresh parsley, chopped
• 1/2 cup breadcrumbs
• 2 tablespoons chopped black olives
• 1 tablespoon capers
• 1 lemon, juice of
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• pepper
• 12 slices tomatoes
• 4 tablespoons olive oil

Directions

• 1 Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• 2 Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• 3 Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
• 4 Bake in preheated oven for 30 minutes.