stuffed eggplant 2 small eggplants each 6 inches long 4 tbsp olive oil, divided 1 large zucchini 1 large orange bell pepper 2 ribs celery ½ cup roughly chopped red onion salt and pepper 1 ½ cups sliced button mushrooms 1 large tomato finely chopped 2 slices bacon cooked until crisp 1 cup grated mozzarella cheese 1 tbsp chopped fresh basil 2 tbsp grated parmesan cheese preheat the oven to 350 cut each eggplant in half into two equal parts then cut a circle in the white flesh of the eggplants about ¼-inch from the skin all the way around and about 1 inch deep take the inside of the circle make tiny cross cuts into the flesh of the circle about ¼ inch deep this makes it easier to scoop out the flesh once the eggplant is cooked brush the eggplant with 2 tablespoons olive oil especially the cut top and bottom and bake on a tray in the oven for 15 to 20 minutes turn each eggplant over midway through cooking so the bottoms dont get too brown when the flesh feels soft remove the eggplants from the oven and allow them to cool coarsely chop the zucchini and bell pepper and celery into ¾-inch cubes in a skillet put 2 tablespoons olive oil on medium heat add the zuccchini, bell pepper, celery, red onion and mushrooms season with salt and pepper and cook until the vegetables start to soften put in the tomato taste a little to adjust seasoning and allow the mixture to cool finely chop the bacon and dice the mozzarella into small cubes and add these to the cooled vegetables along with the chopped basil gently remove the flesh from the insides of the eggplant taking care to leave about ¼-inch on the bottom to create a shell then chop the flesh and add it to the vegetables spoon the mix into the eggplant shells dividing it among the four sprinkle the tops with the parmesan cheese the stuffed eggplants are now ready and can be placed in the oven for 15 minutes or until the filling is hot and cheese has melted
Posted on: Wed, 05 Jun 2013 22:32:54 +0000
Trending Topics
Recently Viewed Topics
© 2015