| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Dujour06, New | 1 | servings | |
INGREDIENTS
| 2 | Eggplants; sliced in half | |
| 4 | tb | Olive oil |
| 4 | Garlic cloves; minced | |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| 2 | tb | Olive oil plus more if needed |
| Eggplant pulp | ||
| 2 | Yellow onions; diced | |
| 4 | Garlic cloves; minced | |
| 1 | c | Mushrooms; washed and thinly |
| ; sliced | ||
| 1/4 | c | Sun-dried tomatoes; chopped |
| 1/4 | c | Dry white wine |
| 1 | tb | Pine nuts; toasted |
| 1/4 | c | Grated Parmesan cheese |
| 1/3 | c | Chopped fresh parsley |
INSTRUCTIONS
FOR THE EGGPLANT SHELLS FOR THE STUFFING Preheat the oven to 400 degrees. Scoop the pulp from the eggplant halves and set it aside. In a small bowl, mix the olive oil with the garlic and salt and pepper and baste the inside of the eggplant shells with this mixture. Bake the shells for about 15 minutes. Then remove the shells from the oven and lower the heat to 350 degrees. Place the 2 tablespoons olive oil in a saute pan and saute the eggplant pulp and onions for about 4 minutes. Add the minced garlic along with the mushrooms and cook another 4 to 5 minutes. Add more oil if needed. Add the tomatoes, wine and pine nuts and cook until the vegetables are tender. Stuff the eggplant shells with the pulp mixture and top with the Parmesan cheese and parsley. Bake, covered with tinfoil, for 20 to 30 minutes. Remove the tin foil for the last 5 minutes of baking in order for the eggplant to brown. S: 4 to 6 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9197 Converted by MM_Buster v2.0l.
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