Stuffed Miniature Eggplant with Zucchini and Three Cheeses

(2 votes)

8 miniature or japanese eggplants
2 teaspoons extra virgin olive oil
1 garlic clove, minced
1 shallot, minced
2 tablespoons fresh basil, or 1 tablespoon crumbled dried basil
2 tablespoons minced fresh parsley
2 tablespoons fresh mint
1 medium zucchini, peeled and chopped
1/2  cup dried bread crumbs
1/2  cup vegetable broth
1/2  cup non-fat or part-skim ricotta cheese
1/4  cup grated Gruyere cheese
1 large egg, lightly beaten
2 tablespoons grated parmesan cheese

Cut off the root end of each eggplant and using a small melon scoop or paring knife, carefully gouge out the inside, leaving the shell intact.

Heat the oil in a medium skillet over medium-high heat. When it's hot, add the garlic, shallot, basil, parsley and mint. Reduce the heat to medium and sauté, just to season the oil, for about 2 minutes. Add the chopped eggplant pulp, zucchini and bread crumbs. Stir well to blend with the herbs. Add the vegetable broth, turn up the heat to medium-high and bring to a simmer. Cover the skillet, reduce the heat to medium-low and simmer until the eggplant and zucchini are soft enough to mash, about 15 minutes.

Using a slotted spoon, transfer the vegetables to a large mixing bowl, leaving the broth in the skillet.

Place the eggplant shells in the skillet, cover, and simmer gently until the shells are soft, but not mushy, about 10 minutes.

Meanwhile, heat the oven to 350 degrees.

Squirt an 8-inch baking dish with non-stick spray or lightly grease with unsalted butter.

Mash the zucchini-eggplant mixture with a fork. Add the ricotta, Gruyere and egg and stir well to blend. When the eggplant shells are soft, use a spoon to fill them with the cheese mixture. Place them upright in the prepared baking dish, cover with foil, and bake until the filling is set, about 25 minutes. Remove the foil and sprinkle the tops with the Parmesan cheese. Continue baking, uncovered, until the cheese has melted, about 5 minutes.

Makes 4 servings.


Comments:

there is no 'root end' of an eggplant - it grows on a stem
Anonymous, Location not stated.


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