cynupstateny
Well-known member
Eggplant Stuffed with Summer Vegetables
Serves 4
2 eggplants, cut lengthwise in half (I did a med. Sized)
Kosher salt and freshly ground black pepper to taste
1 ½ tsp. olive oil
1 onion, finely diced
2 garlic cloves finely chopped
2 zucchini, 1 shredded, 1 fine dice
1 cup cremini or button mushrooms, trimmed and fine dice
1 tomato, seeded and medium dice
½ bunch flat-leaf parsley- leaves removed and chopped
½ bunch basil, leaves removed and chopped
½ cup medium- coarse bread crumbs (I used day old French baguette)
With a sturdy spoon, scoop the flesh our of each eggplant half, leaving a ¼ inch shell, reserve the shells. Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 min. Dice the flesh and set aside.
Preheat oven to 350 F.
Turn the shells over, pat dry, and place on a baking sheet, Bake until softened, about 15 min. Remove from the oven and set aside. Leave the oven on.
Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender, about 5-7 min. Add the garlic, diced eggplant, zucchini, and mushrooms and sauté until the mushrooms begin to soften, about 3 min. Add the tomato, parsley, basil, and bread crumbs, stir to combine and season with salt and pepper. Remove from heat.
Fill the eggplant shells with the vegetable stuffing, mounding it loosely. Bake for 20 min. Serve hot
Source: Frank Stitt’s Southern Table
Serves 4
2 eggplants, cut lengthwise in half (I did a med. Sized)
Kosher salt and freshly ground black pepper to taste
1 ½ tsp. olive oil
1 onion, finely diced
2 garlic cloves finely chopped
2 zucchini, 1 shredded, 1 fine dice
1 cup cremini or button mushrooms, trimmed and fine dice
1 tomato, seeded and medium dice
½ bunch flat-leaf parsley- leaves removed and chopped
½ bunch basil, leaves removed and chopped
½ cup medium- coarse bread crumbs (I used day old French baguette)
With a sturdy spoon, scoop the flesh our of each eggplant half, leaving a ¼ inch shell, reserve the shells. Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 min. Dice the flesh and set aside.
Preheat oven to 350 F.
Turn the shells over, pat dry, and place on a baking sheet, Bake until softened, about 15 min. Remove from the oven and set aside. Leave the oven on.
Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender, about 5-7 min. Add the garlic, diced eggplant, zucchini, and mushrooms and sauté until the mushrooms begin to soften, about 3 min. Add the tomato, parsley, basil, and bread crumbs, stir to combine and season with salt and pepper. Remove from heat.
Fill the eggplant shells with the vegetable stuffing, mounding it loosely. Bake for 20 min. Serve hot
Source: Frank Stitt’s Southern Table