Add eggplant to your summer menu to make it a bit more savory!
INGREDIENTS
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
1
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.
DIRECTIONS
- 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.
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