Stuffed Eggplant...Bake Until Golden & Bubbly!
Ingredients
4 eggplants
3 tablespoons olive oil, plus extra for brushing
1 onion, chopped
1 celery stalk, chopped
3 red or green bell peppers, halved, seeded & chopped
4 ripe tomatoes, diced
2 eggs, lightly beaten
3 tablespoons Parmesan cheese, freshly grated
salt & pepper
Preparation
1
Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’.
2
Chop the flesh & save the shells.
3
Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
4
Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
5
Preheat the oven to 350 degrees F.
6
Brush an ovenproof dish with olive oil.
7
Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish.
8
Sprinkle with Parmesan and bake until golden & bubbling!
9
Remove from the oven and let cool.
10
Serve cold/at room temperature.
.
About
Need I say more?! Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant 'shells' just beggin' to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it's served at room temp. Also a hearty fill for the vegetarians out there (not that there are any in Italy!)
Yield:
6.0
Added:
Sunday, February 7, 2010 - 1:34am
