Cookbook:Baked Eggplant

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For a festive Friday night meal - makes 4 hearty servings

Ingredients[edit | edit source]

  • 2 medium eggplants, approx. 1 lb.(450 g) each
  • 1/4 lb. (113 g) button mushrooms, sliced
  • 1/2 lb.(225 g) tomatoes, chopped
  • 1 Cup (240 ml) chopped onions
  • 4 large cloves garlic, minced
  • 1 teaspoon salt or to taste
  • 1/2 t. cinnamon
  • Freshly ground black pepper to taste
  • 2 teaspoons extra virgin olive oil
  • 2/3 Cup (80 g) walnuts
  • 3 heaping Tablespoons capers, drained
  • 1 6-oz. (170 g) can tomato paste
  • 2 to 3 small tomatoes, sliced

Procedure[edit | edit source]

  1. Cut eggplants in half lengthwise leaving a 1/4-inch (.5 cm) rind
  2. Scoop out flesh using a curved serrated grapefruit knife and coarsely chop.
  3. Place chopped eggplant into a large, deep skillet or flat bottomed wok.
  4. Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
  5. Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
  6. Place eggplant shells under the broiler, and broil 3-inches (7.5 cm) from heat source for 8-12 minutes, until fork tender (Be careful not to burn).
  7. Remove from heat source and set aside.
  8. Coarsely grind walnuts and add to skillet along with capers and tomato paste, and mix well.
  9. Fill eggplant shells with sautéed mixture and top with tomato slices.
  10. Sprinkle with salt and pepper.
  11. Bake uncovered at 375 F. for 25-35 minutes.