"A culinary delight, best prepared with eggplant fresh from the garden!" — Michael Banks
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2 (1 pound)
fresh parsley, chopped
1 1/2 cups
fresh bread crumbs
grated Gruyere cheese
chopped black olives
chopped fresh basil
crushed red pepper flakes
pepper to taste
grated Gruyere cheese
Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh, so that when it bakes, the remaining flesh is cooked tender and pulls easily away from the skin... I deglazed the pan with some of the vinegar from the capers jar to get the great caramelization from the bottom and added it to the bowl of stuffing... I also substituted Pecorino Romano cheese for the Gruyere (because that's what I had)... I really was surprised at how well it turned out... I will definitely invite guests the next time I make this!
It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I think it would taste better if you baked it with some marinara sauce on top. Will try this tomorrow night with the leftovers.
God bless you, Aunt Eileen. Great recipe and this is how I tweaked it : mixed parmagian instead of gruyere, topped with bottled sun dried tomato and black olive Safeway spaghetti sauce and some mozzarella. To those that say this is labor intensive: don't scoop eggplant out, take a small sharp good knife and slice halved eggplant in square grid to within an 1/8 th inch of shell(If you break through shell it doesn't matter, it will still hold stuffing)carve out chunks by running knife along sides of shell and as close to center as you can get, pull or cut out chunks then put chunks in the food processor and pulse. You might also use food processor to chop onions and throw in the garlic cloves with them while you're at it. Bake shells at 425 for 10 minutes while you're cooking chopped chunks, onions, etc.. Take shells out of oven and turn down oven to 350 and by the time it cools to that temperature, the shells should be stuffed and you should be ready to bake those perfectly stuffed eggplants.
Great recipe! My meat-loving boyfriend even liked it. I put the eggplant, onion and garlic in the food processor and I put the filling in the refrigerator for a couple hours to allow the flavors to develop. Thanks! Will make again!
This was very easy and extremely tasty! I used Asiago cheese instead - I also baked on a cooking stone. I added more garlic/onion and hot pepper. Excellent, will make again!
I don't think it's eggplant season yet, so I used cucumber instead! I chilled the stuffing for a couple hours as someone else suggested, I used kalamata olives, and omitted the lemon juice and capers -- i couldn't get the jar open! It turned out great and very good-looking. My parents (for whom I made this) loved it and even suggested I may be a better cook than my older brother! Best compliment ever!
This is so good it has become one of my regular dinners! One large eggplant cut in half makes a great filling meal in itself for two people.
I used cheddar chesse in the stuffing (that's what I had) and spinkled parm. chesse on the top. This is a really good recipe I will be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Eileen's Stuffed Eggplant
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 260
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