Baked Eggplant
Try this recipe for a festive Friday night meal.
Servings
4
2 ea. (2 lb / 900 g) medium eggplants
¼ lb (113 g) button mushrooms, sliced
½ lb (225 g) tomatoes, chopped
1 cup (240 ml) chopped onions
4 large cloves garlic, minced
1 tsp salt or to taste
½ tsp cinnamon
Freshly-ground black pepper to taste
2 tsp extra virgin olive oil
⅔ cup (80 g) walnuts
3 heaping tbsp capers, drained
1 can (6 oz / 170 g) tomato paste
2–3 small tomatoes, sliced
Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.
Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.
Place chopped eggplant into a large, deep skillet or flat-bottomed wok.
Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
10 minutes
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).
8–12 minutes
Remove from heat source and set aside.
Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.
Fill eggplant shells with sautéed mixture and top with tomato slices.
Sprinkle with salt and pepper.
Bake uncovered at 375°F for 25–35 minutes.
25–35 minutes