Saturday's Kitchen: Italian Style Stuffed Eggplant

I must admit that eating vegetarian is not something that happens around here all that often. But I saw this recipe and thought I'd give it a try. Especially as it was fairly conducive to our temporary kitchen - a girl can't live on grilled items alone!

I'm happy to report that it was both filling and tasty! I definitely encourage you to give it a try!

2 eggplants
2 tbs olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
12 cherry tomatoes, halved
handful of pitted green olives, chopped
handful of fresh basil leaves, chopped
1 ball fresh mozzarella, torn into pieces
handful of fresh breadcrumbs

1. Heat oven to 400. Slice eggplant in half lengthwise, leaving the stem intact. Using a small knife, cut a boarder inside each eggplant about 1/4 in think. Using a small spoon, scoop out the flesh and set aside. Brush the eggplant shells with oil, season and place in a baking dish. Cover with foil and bake for 20 mins or until the shells are softened. Chop remaining eggplant flesh.

2. Meanwhile, warm oil in a nonstick frying pan. Cook onion until soft. Add the chopped eggplant and cook through. Add the garlic and tomatoes and cook 3 more minutes. Stir in the olives, basil, mozzarella and additional seasoning.

3. Remove the eggplant shells from the oven. Reduce the heat to 375. Pile the stuffing into the shells and sprinkle with breadcrumbs and drizzle a little more oil. Bake for 15 - 20 minutes, until cheese is gooey and the breadcrumbs are golden.

Serves 4.

Cook's Note
I halved the recipe without any problems. I also used panko instead of fresh breadcrumbs. I had to cook mine a bit longer than the recipe specified, but I was using a toaster oven so that might have something to do with it! 

As always if you try it and like it, please do let me know!

Until next time,