Thursday, June 4, 2015

Sicilian Stuffed Eggplant

3 medium eggplants (about 3 pounds each)
8 tablespoons olive oil
2 medium onions, diced (makes about 3 cups)
1 1/2 pt grape tomatoes (halved, 3 cups)
2 teaspoons of oregano
1/4 cup Italian breadcrumbs
2/3 cup crumbled feta cheese

Wash and halve eggplants lengthwise and scoop out flesh and seeds leaving 1/2  inch thick edges in eggplant shells.  Cut scooped out flesh of eggplant in 1/2 inch pieces, lightly salt and set in a colander.

Sprinkle the inside of eggplant shells with salt, and set to one side for about 20 minutes.  Rinse shells and pieces in cold water

                                  (Salting the eggplant will cut out  eggplant bitterness.

Bring a large pot water to a boil and drop in shells for about 10 minutes, making sure not to make too tender.  Drain in colander and cool and dry.  Set aside.

Heat 1 tablespoon of oil in large skillet on medium heat.  Saute the onions for about 3 minutes, add eggplant pieces, tomato halves and oregano and a 1/4 cup of water, season with salt and pepper.  Cook 10 minutes or until soften and brown, stirring occasionally.

Preheat broiler.

Toss breadcrumbs with 4 tablespoons of oil in bowl.  Brush each eggplant shell with 1/2 teaspoons oil and place cut side up one baking sheet.

Broil for 5 minutes or until tender and starting to brown.  Set oven to 375 f.

Divide filling among eggplant shells, sprinkle each stuffed eggplant with breadcrumb mixture and top with feta cheese.  Bake 35 minutes, or until heated through and browned on top.

Serve stuffed eggplant.


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