| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
American |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
sm |
Eggplants; cut in half |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; diced |
| 3 |
|
Cloves garlic; chopped |
| 2 |
md |
Tomatoes; seeded and diced |
| 1 |
ts |
Chopped fresh marjoram |
| 1/2 |
c |
Pitted chopped kalamata olives |
| 1/2 |
c |
Bread crumbs |
| 1/3 |
c |
Grated Parmesan cheese |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Thu, 27 Jun 1996 23:10:25 EDT
Preheat oven to 350 F. Place eggplant on a baking sheet and drizzle with 1
tablespoon of the olive oil. Bake for 20 to 30 minutes, or until tender.
While the eggplant is baking, heat the remaining 1 tablespoon olive oil in
a medium saute pan until very hot. Add onion and garlic and saute until you
can smell the aroma, 1 to 2 minutes. Add tomatoes, toss with onion, and
saute lightly. Add marjoram and saute for about 2 minutes. Remove from heat
and let cool. Place cooled tomato mixture in a bowl and add olives, bread
crumbs, and Parmesan cheese; mix well. When eggplant is tender, remove from
oven and let cool slightly. (Leave oven at 350 F for baking the stuffed
eggplant.) Scoop the middle of the eggplant out, leaving 1 inch of flesh
all the way around. Do not break the skin. Let the eggplant flesh cool,
then chop roughly and add to the stuffing. Season with salt and pepper.
Place the stuffing back into the 4 eggplant halves. Bake for 15 to 20
minutes, or until stuffing is golden brown. Serve hot.
Recipe is from _Cooking with Caprial American Bistro Fare_ by Caprial
Pence.
EAT-L Digest 27 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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