Delish Stuffed Eggplant|Print

Servings: 4

Eggplants

2 (1 pound)

Olive oil

2 tbsp.

Onion, chopped

1 medium

Garlic, minced

3 cloves

Fresh parsley, chopped

6 sprigs

Fresh bread crumbs

1 1/2 cups

Grated Gruyere cheese

1/2 cup

Chopped black olives

2 tbsp.

Capers

1 tbsp.

Lemon, juiced

Chopped fresh basil

1 tsp.

Crushed red pepper flakes

1/4 tsp

Salt

1 tsp

Pepper to taste

Tomato

12 slices

Grated Gruyere cheese

1/4 cup

Olive oil

4 tbsp.

Delish Stuffed Eggplant

Prep:

15 m

Cook:

1 h 0 m

Ready in:

1 h 15 m

Preheat oven to 350°F/175°C/Gas Mark 4. Cut eggplant in half lengthwise, scoop out the flesh with a spoon, leaving a 1/2 inch shell. Chop the flesh finely.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry chopped eggplant for about 1 minute. Add onion, garlic, and parsley, and cook until onion tender. Transfer to a bowl, and stir in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Mix well. Stuff into eggplant shells.
Decorate stuffed eggplants with overlapping slices of tomato. Sprinkle with the remaining 1/4 cup cheese, and drizzle with 4 tablespoons olive oil. Place on a baking sheet.
Bake in preheated oven for 30 minutes.