Stuffed Eggplant (Aubergine)

Submitted by Faith lt3

"Pretty good, if I do say so myself"

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 large eggplants
• 29.58 ml water
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 sprig fresh parsley, chopped
• 118.29 ml breadcrumbs
• 29.58 ml chopped black olives
• 14.79 ml capers
• 1 lemon, juice of
• 4.92 ml chopped fresh basil
• 1.23 ml crushed red pepper flakes
• 4.92 ml salt
• pepper
• 12 slice tomatoes
• 59.16 ml olive oil

directions

1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
2. Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3. Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
4. Bake in preheated oven for 30 minutes.

Reviews

[Chef Alessandra]

Very good. I did have some green peppers so I add them to the recipe. Very tasty. Thanks for sharing

 

[cUte Kitty pUnk]

i liked it a lot.