Photograph by Sian Irvine
Recipe for the Month of October 2007
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Stuffed Eggplant
Eggplant, also known as Aubergine, is commonly used as a vegetable in cooking due to its versatile nature. When cooked, an eggplant becomes tender and develops a rich, complex flavor. This simple recipe can be used as an appetizer, side dish or main course, depending upon the size of the eggplant.
Ingredients: Preparation:
Preheat oven to 400 degrees
From the Cookbook: Olive Oil
Fresh Recipes from Leading Chefs
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4 cloves Garlic
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¾ C. Extra Virgin Olive Oil (We prefer B.R. Cohn Extra Virgin Olive Oil)
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12 oz. Tomato Puree
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12 fl. oz. Tomato Juice
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4 Tbsp. Chopped Flat-Leaf Parsley
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Pinch of Salt
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4 small Eggplants
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½ C. Crumbled Feta Cheese
Chop the onion and garlic and fry them in 6 tablespoons of olive oil. Once they have turned a light gold color, add the tomato puree, tomato juice and half the parsley. Season with salt and simmer gently for about 10 minutes until the mixture thickens. *
Halve the eggplants lengthwise, brush with olive oil, and bake for 20 minutes, or until soft.
Remove from the oven and place a generous helping of the onion mixture on top of each eggplant half, drizzle with the remaining olive oil and bake for an additional 10 – 15 minutes.
Sprinkle with feta cheese and the rest of the chopped parsley.
Serves 4
* If you are serving this as a main course and would like it to be more filling, add some ground beef when you sauté the garlic and onions.