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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A tasty version of a versatile vegetable. Adapted from The Wonderful Food of Provence (c) 1968, Roger Rebstock & Peta J Fuller (translated from French edition 1953). Ingredients:
2 eggplant, large, unpeeled |
1 teaspoon olive oil |
4 anchovy fillets |
2 cloves garlic, peeled & crushed |
1/2 cup bread crumbs |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. Trim & cut eggplants in half lengthwise.
2. Coat them lightly with olive oil-either from a spray or brush.
3. Microwave for 8-10 minutes, or until centers are soft.
4. Scrape out pulp being careful not to break the outside skin.
5. Mash the pulp with anchovy fillets (1-2 per eggplant), bread crumbs, crushed coves of garlic, salt & pepper (to taste).
6. Brown this mixture in a non-stick skillet using the remaining olive oil or cooking spray.
7. Fill the shells and bake 357 degrees for 30 minutes.
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