As promised last week, here is a stuffed eggplant recipe that was not only beautiful, but tasted great. Eggplants, always so abundant in the summer months are probably one one the most versatile vegetables, they can be fried, grilled, puréed, sautéed and stuffed. Today, we will use this deep purple vegetable as a shell to hold a tomato and cheese filling . Let’s Cook!!
Cheese and Tomato Stuffed Eggplant
Great as a side dish, appetizer or even as a main course
Ingredients
4 Globe eggplants
1 Sweet onion
2 Garlic cloves
1.5 lbs of ripe tomatoes
3/4 lb Scamorze cheese
Fresh oregano
Parmesan Cheese
2tbls Extra virgin olive oil + more for drizzling
Fresh Basil
-Cut the Eggplant in half, with a knife carefully leaving 1/2″ border cut along the shape of the eggplant, with a spoon,scoop out the pulp leaving 1/2 along the bottom
-Cut the pulp into cubes place in a colander add salt and let sit for at least 1/2 hour
-Chop the garlic, add 2 tbls olive oil sauté until lightly brown on medium heat
-Chop the onion, add to the garlic and sauté until onion becomes translucent, add the eggplant mix well and continue sautéing until eggplant softens
-Chop the tomatoes into cubes or in quarters if using cherry tomatoes, add to the eggplant mixture
-Salt and pepper to taste, add fresh oregano, mix well
-Take the mixture of the heat, add the scamorze
-Line a baking dish with parchment or foil, fill the Eggplant shells with the filling and place into the baking dish generously sprinkle with Parmesan cheese and drizzle with olive oil
-Bake in 350F oven for 30-40 minutes (depending on oven) until eggplant shell is soft but still holding it’s shape and cheese is melted and golden
-Chop a handful of fresh basil and sprinkle on top
-Serve and enjoy
Buon Appetito!
Mickey
dry with paper towel
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