| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
Pork &, Ham |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Sized eggplants; (each about 1 lb.) |
| 1/3 |
c |
Olive oil |
| 8 |
tb |
Butter; cut into 1/2" bits |
| 4 |
ts |
Butter; melted |
| 1/2 |
c |
Onions; finely chopped |
| 1/2 |
c |
Scallions (including 3" of tops); finely chopped |
| 1 1/2 |
ts |
Garlic; finely chopped |
| 1 |
c |
Drained canned tomatoes; coarsely chopped |
| 1 |
ts |
Dried thyme; crumbled |
| 1/2 |
ts |
Ground hot red pepper; (cayenne) |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Lean smoked ham; finely ground |
| 2 1/4 |
c |
Soft fresh crumbs made from French or Italian bread |
| 1/4 |
c |
Fresh parsley preferably; finely chopped |
INSTRUCTIONS
Cut the eggplants in half lengthwise and, with a spoon, hollow out the
center of each half to make a boat like shell about 1/4" thick. Finely chop
the eggplant pulp and set it aside.
In a heavy 12" skillet, heat the olive oil over moderate heat until a light
haze forms above it. Add the eggplant shells and turn them about with tongs
or a spoon until they are moistened on all sides. Then cover the skillet
tightly and cook over moderate heat for 5 or 6 minutes. Turn the shells
over and continue to cook, still tightly covered, for 5 minutes longer, or
until they are somewhat soft to the touch. Invert the shells on paper
towels to drain briefly and arrange them cut side up in a baking dish large
enough to hold them snugly in one layer.
Preheat the oven to 400 degrees. Drain off the oil remaining in the
skillet, add the 8 tablespoons of butter bits and melt them over moderate
heat. When the foam subsides, add the onions, scallions and garlic and
stirring frequently, cook for 5 minutes, or until they are soft but not
brown.
Add the reserved chopped eggplant pulp, the tomatoes, thyme, red and black
pepper and salt and stirring frequently, cook briskly until most of the
liquid in the pan evaporates and the mixture is thick enough to hold its
shape almost solidly in a spoon. Remove the skillet from the heat and stir
in the ground ham, 2 cups of the bread crumbs and the parsley. Taste for
seasoning.
Spoon the filling into the eggplant shells, dividing it equally among them
and mounding it slightly in the centers. sprinkle each shell with 1
tablespoon of the remaining bread crumbs and drizzle 1 teaspoon of the
melted butter on top. Bake in the middle of the oven for 15 minutes or
until the shells are tender and the filling lightly browned. Arrange the
ham stuffed eggplant attractively on a large heated platter.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”