| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”