| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | American | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | Eggplants, cut in half | |
| 2 | T | Olive oil |
| 1 | Onion, diced | |
| 3 | Cloves garlic, chopped | |
| 2 | Tomatoes, seeded and | |
| diced | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 7.3mg
Sodium: 565.3mg
Potassium: 179.3mg
Carbohydrates: 16.2g
Fiber: 2g
Sugar: 3g
Protein: 5.9g