| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| Oil for pan | ||
| 3 | sm | Eggplants |
| 2 | tb | Butter |
| 4 | Cloves garlic; minced | |
| 3 | Shallots; minced | |
| 8 | Mushrooms; minced | |
| 1/2 | bn | Spinach |
| 1/2 | c | Bread crumbs |
| 1/2 | c | Chopped almonds |
| 1/4 | c | Parmesan cheese |
| 1 1/2 | ts | Kosher salt |
| 2 | tb | Parsley |
| 1 | ts | Oregano |
INSTRUCTIONS
Preheat oven to 350 degrees. Brush baking sheet with oil. Slice eggplant in half lengthwise. Place eggplant cut side down on baking sheet. Bake until tender when pierced with a knife (30 to 35 minutes). Heat butter in a large skillet. Add garlic, shallots, and mushrooms. Saute for 5 minutes. Julienne the kale and add with bread crumbs, almonds, Parmesan, salt, parsley, and oregano. Stir to combine. Remove eggplant from oven. Leave oven on. Carefully scoop tender interior meat from eggplant shells. Chop and mix eggplant meat with vegetable mixture. Mound filling in eggplant shells, and bake for 30 minutes. Let rest for 10 minutes before serving. NOTES : Yield: 6 servings. Recipe by: Cole Publishing Group Recipe Collection Posted to recipelu-digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on Feb 3, 1998
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