1 large (1-1/4 pounds) eggplant
3 tbsp olive oil
1/2 cup chopped onion
1 cup fresh bread crumbs
1/4 cup parmesan cheese
3 eggs, lightly beaten
2 tbsp minced parsley
1/4 tsp salt
1/4 tbsp freshly ground black pepper
2 tbsp olive oil, plus 2 teaspoons for dri, zzling on top
1 lb canned plum tomatoes and juice
2 1/2 cup water
6 ounces (1 medium) all-purpose or id, aho pota
1 clove garlic, minced
1/4 tsp oregano
1/4 tsp salt
1 freshly ground black pepper to tast, e
1 1/2 tbsp parmesan cheese
Directions
1. Do not peel the eggplant. Slice off the green cap and cut the
eggplant in half lengthwise. Use a sharp knife to score the meat
into 1/2-inch cubes, leaving 1/2-inch rim around the edge. Scoop out
the flesh with a spoon and coarsely chop it.
2. Heat the olive oil in a large skillet. Add the eggplant cubes
and the onion to the skillet and saute over low heat, stirring
frequently, until the eggplant is softened and lightly browned, about
8 to 10 minutes. Remove the pan from the heat and stir in the bread
crubms, Parmesan cheese, eggs, and parsley. Season with the salt and
black pepper.
3. Preheat the oven to 350 degrees (F).
4. Sprinkle the eggplant shells lightly with salt and pepper and
divide the stuffing between them. [The recipe may be made ahead up to
this point and wrapped and refrigerated for up to 3 hours.]
5. To make the Potato-Tomato Sauce, coat the bottom of a 7-by-11 inch
baking dish with the 2 Tablespoons olive oil. Pour the can of
tomatoes into the baking dish and cut them into quarters with a sharp
knife or the side of a spoon. Add the water to the pan. Peel the
potato and cut it into thin (no more than 1/4-inch thick) slices.
Stack the slices, cut them into 1/4-inch strips, and cut the strips
into small cubes. Add them to the tomato mixture in the baking dish,
along with the garlic, oregano, salt, and pepper. Set the stuffed
eggplant shells on top of the tomato mixture. Sprinkle the Parmesan
cheese over the tops of the eggplant and into the sauce, and spoon a
few pieces of tomato from the sauce onto the tops of the eggplant to
help keep it moist. Drizzle a teaspoon or two of olive oil over the
tops of the eggplant. 6. Bake, uncovered, in the preheated oven until
the potatoes are tender and the tops of the eggplant are lightly
browned, about 1 to 1-1/4 hours. The sauce will reduce quite a bit
as it cooks. Cut each stuffed eggplant in half, and serve one piece
each with some sauce spooned over it.
from Sunday Suppers, by Melanie Barnard & Brooke Dojny
1988 ISBN 0-13-875832-8
Servings: 1 servings
Baked Stuffed Eggplant Mike Elia - Plhol Recipe brought to you by Recipe Ideas
Categories: Appetizer; Eggplant; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the far past, in fact as far back into history as the Egyptians, and maybe further still. Interesting though that is, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. He also informs us how the cooks of Roman times made use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Moving our culinary historical trip onwards, we have some books from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals eaten by the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and tastes created an explosion in publications on food, most of which still exist in private libraries. When we get to the 1900s, cooking publications are greatly in demand due to increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Baked Stuffed Eggplant Mike Elia Plhol recipe.
