Pistachio Crusted Eggplant Cutlets |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Vegetarian Times magazine January/February 2012 p.34. These are quick to prepare but beautiful and delicious. Pairs wonderfully with a rice pilaf. Ingredients:
1 cup shelled pistachios |
6 ounces sun-dried tomatoes packed in oil, drained |
2 jarred roasted red peppers, drained |
2 garlic cloves |
2 medium eggplants (1lb) |
Directions:
1. Preheat oven to 375°F, and coat baking sheet with cooking spray.
2. Blend pistachios in blender or food processor until finely chopped. Set aside.
3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth.
4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.
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