Baked Stuffed Eggplant (version II)
2 small eggplants, cut lengthwise
Preheat oven to 350F.
2 small tomatoes, red ripe, halve/seed/dice
1/4 pound mozzarella cheese, diced
5 fresh basil leaves, shredded (5 to 6)
2 tablespoons fresh parsley, chopped
2 cloves garlic, finely minced
1/4 cup extra virgin olive oil
1 pinch dried red pepper flakes
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.
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.
Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touch, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants.
Serve hot or at room temperature.
Great recipe, thanks a lot:-)
Mike, Location not stated.
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