Prep 30 mins
Cook 2 hrs
Here's another version of this popular stuffed eggplant dish. I've not tried this, but am posting this Moosewood recipe for Zaar World Tour 2005
- 3 medium eggplants
- 3 cups chopped onions
- 1⁄4 cup olive oil
- 1 cup chopped fresh parsley
- 1⁄2 cup chopped fresh basil (2 Tbsp dried)
- 4 -5 chopped ripe tomatoes
Bread Crumb Mixture
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, pressed
- 2 cups whole wheat bread crumbs
- 2 lemons, cut in wedges
- Cut the eggplants in half lengthwise, score their flesh in a crisscross pattern, and sprinkle salt on the cut surfaces.
- Lay them face down in a colander to allow the bitter juices to drain.
- After 1/2 hour, squeeze them, rinse them in cold water, squeeze again, and pat dry.
- Saute the onion in 1/4 cup olive oil until softened.
- Add the parsley and basil.
- Remove the onions from the skillet and combine them with the tomatoes. Salt to taste.
- Oil a large baking pan and preheat the oven to 350°F.
- Heat a Tbsp of olive oil and a Tbsp butter in the skillet.
- Saute the garlic and bread crumbs, stirring constantly, until the oil is evenly distributed, there are no lumps, and hte crumbs are golden brown. Salt to taste.
- Rub the eggplant halves with a little oil and lightly salt them.
- Mound each half with the vegetable mixture and top with the bread crumb.
- Add enough water to barely cover the bottom of the baking pan, arrange the stuffed eggplants, and cover the pan tightly with aluminum foil.
- Bake for 1 hour. Remove the foil an bake for another 20 minutes, until browned.
- Garnish each eggplant half with a lemon wedge.
- Serve with Rice Pilav with Orzo or Bulhur Pilav.
The aroma and taste was like going to a Persian restaurant. Fun for an international night (thanks to zaar, we try and "tour" a new country several times a month). The recipe is also super healthy. However, although the grown-ups enjoyed it, the children wouldn't eat it, so four stars.