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Eggplant stuffed l'italienne
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| Artist: |
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| Categories: |
Eggplant, Italian, Vegetables, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Olive oil | | 1
| | Tomatoes, peeled, seeded | | | -and chopped | | 1 1/2
| cup | Bread crumbs, home made | | | -or preprepared | | 1
| | Tuna fish, canned, -optional | | 6
| | Anchovy filets | | | -finely chopped | | 2
| tbsp | Capers, minced | | | Parsley and basil (optional) | | 1/2
| cup | Olives, finely minced | | 5
| | Eggplants, very small or |
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Procedures:
| 1 | L lg -eggplant Preheat oven to 375 degrees. | | 2 | Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. | | 3 | Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes. | | 4 | Do the same with the eggplant shells and put them on a paper towel to drain. | | 5 | Heat 4 tablespoons of olive oil in a large skillet. | | 6 | Add the well drained eggplant pulp and cook until lightly browned. | | 7 | Add the tomatoes and cook the mixture over high heat until the liquid is evaporated. | | 8 | Add the other ingredients (note:i do not use the tuna fish or the olives if i"m making this as a side dish;but they would be necessary if this is to be a main dish entree). | | 9 | Cook the mixture for 2 more minutes. | | 10 | Season with care as the anchovies and capers are quite strongly flavored. | | 11 | Fill the eggplant halves with the mixture. | | 12 | There will probably be leftover ingredients to be placed in a baking dish. | | 13 | Drizzle the leftover olive oil on top and bake for 1 hour |
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