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 Baked Stuffed Eggplant
     2 small  eggplants, cut lengthwise   2 small Tomatoes
     1/4 pound Mozzarella Cheese, diced   5 fresh Basil Leaves, shredded
     2 tablespoons Fresh Parsley; chopped   2 Cloves Garlic, finely minced
     1/4 cup Extra Virgin Olive Oil   1 pinch Dried Red Pepper Flakes
     shredded Mozzarella cheese for topping  
Baked Stuffed Eggplant
Preheat oven to 350ºF.
With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin.
Place the eggplant halves on a large platter and sprinkle generously with salt.
Let stand about 20 minutes to allow the salt to draw out the eggplants bitter juices.
Pat the eggplant dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with the
tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes.
Fill the eggplants cavities with this mixture. Oil a baking dish lightly, and put the eggplant halves into the dish.
Bake until they are lightly golden, soft to the touch, and easily pierced with the tip of a thin knife,
15 to 25 minutes, depending on the size of the eggplants.
Place under broiler for 2 minutes if you want the cheese browned.
Serve hot or at room temperature.

 Categories:  Baked Dishes, Broiler, Cheese, Dinner, Vegetable, Vegetables
 Estimated Serving:  2
 Estimated preparation time:  20 min.
 Language:  English
 Shared by:  Jilly    2010/11/25
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