Stuffed Eggplant (Aubergine) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
1 red pepper, chopped |
1 green pepper, chopped |
1 large turnip, chopped |
1 lb fresh white mushroom, sliced |
1 large onion, chopped |
1 shallot, minced |
1 large eggplant |
2 large zucchini, chopped |
1/3 cup breadcrumbs |
1/3 cup grated locatelli cheese |
1 tablespoon olive oil |
Directions:
1. Cut eggplant in half length-wise.
2. Carefully scoop out flesh leaving 1/2-inch on bottom and sides.
3. Chop up flesh and place into a colander in sink; toss with 1/4 C salt.
4. Top with a heavy bowl or pot and let stand for 30 minutes.
5. After 1/2 hour, rinse the chopped eggplant thoroughly with cold water; drain well.
6. Heat large skillet or pot; add oil.
7. Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
8. Add peppers, eggplant, zucchini, and mushrooms.
9. Cook 5-10 minutes over medium heat.
10. Drain mixture.
11. Add bread crumbs and cheesel mix thoroughly.
12. Fill each eggplant half with mixture.
13. OPTIONAL: Top with additional grated cheese.
14. Bake at 350° for 25 minutes.
|
|