Eggplant Stuffed With Summer Vegetables |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Frank Stitt’s Southern Table Ingredients:
2 eggplants, cut lengthwise in half |
kosher salt |
fresh ground black pepper |
1 1/2 teaspoons olive oil |
1 onion, finely chopped |
2 garlic cloves, minced |
2 zucchini (1 shredded, 1 finely diced) |
1 cup cremini mushrooms or 1 cup button mushroom, trimmed and finely diced |
1 tomato, seeded, and cut into medium dice |
1/2 bunch flat leaf parsley, leaves chopped |
1/2 bunch basil, leaves chopped |
1/2 cup medim-coarse breadcrumbs |
Directions:
1. With a sturdy spoon, scoop the flesh out of each eggplant half, leaving 1/4 inch thick shells.
2. Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 minutes.
3. Dice the flesh and set aside.
4. Preheat oven to 350 degrees.
5. Turn the eggplant shells over, pat dry, and place on a baking sheet; bake until softened, about 15 minutes.
6. Remove from oven and set aside; leave oven on.
7. Meanwhile, heat the olive oil in a large skillet over medium heat.
8. Add in onion; sauté until tender, 5-7 minutes.
9. Add in garlic, diced eggplant, zucchini, and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.
10. Add in tomato, parsley, basil, and breadcrumbs; stir to combine; season with salt and pepper; remove from heat.
11. Fill baked eggplant shells with the vegetable, mounding it loosely; bake for 20 minutes; serve hot.
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