October 16, 2009
Sometimes, when I get a really bad case of chef's block, I've been known to wander aimlessly through the supermarket aisles until inspiration finally jumps up and grabs ...
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Yield: 1 servings
[edit] Ingredients
2 |
small eggplants, cut lengthwise |
2 |
small tomatoes, red ripe, halve/seed/dice |
¼ |
pound mozzarella cheese, diced |
5 |
fresh basil leaves, shredded, up to 6 |
2 |
tablespoons fresh parsley, chopped |
2 |
|
¼ |
|
1 |
pch dried red pepper flakes |
[edit] Preparation
Step 1 |
Preheat oven to 350F. |
Step 2 |
With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with slat. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels. |
Step 3 |
Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture. |
Step 4 |
Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touvh, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. |
Step 5 |
Serve hot or at room temperature. |
Step 6 |
NOTES:This is from Biba Caggiano's "Trattoria Cooking" cookbook. It is easy to do and can be doubled and frozen for an additional meal later on. |
Step 7 |
One of Biba's notes is that she will dice any leftover eggplant and toss it quickly in a skillet with extra virgin olive oil and freshly diced tomatoes and serve it over penne, shells, or rigatoni. |
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[edit] About Baked Stuffed Eggplant
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