Saturday, November 1, 2008

Stuffed Eggplant...bake until golden & bubbling...

Need I say more?!  Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant 'shells' just beggin' to be eaten!  This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it's served at room temp. Also a hearty fill for the vegetarians out there (not that there are any in Italy!)


Serves 4


4 eggplants

3 Tablespoons olive oil, plus extra for brushing

1 onion, chopped

1 celery stalk, chopped

3 red or green bell peppers, halved, seeded & chopped

4 ripe tomatoes, diced

2 eggs, lightly beaten

3 Tablespoons Parmesan cheese, freshly grated

salt & pepper


Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. 


Chop the flesh & save the shells.


Heat the oil in a large skillet.  Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.  


Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.  


Preheat the oven to 350 degrees F.


Brush an ovenproof dish with olive oil.  


Remove the pan from the heat & stir in the eggs.  Fill the eggplant shells with the mixture and place in the prepared dish.


Sprinkle with Parmesan and bake until golden & bubbling!


Remove from the oven and let cool.

Serve cold/at room temperature.

2 comments:

janie said...

Thanks for this recipe-I'll be making these!

Tangled Noodle said...

Sounds marvelous! I've been wanting to cook more with eggplant and who could resist a mini quiche tucked into eggplant shells?

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