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 found back into distant history, in truth as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to experts are a few clay tablets in the Sumerian language which recount 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 blissful. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the Romans used many different aromatic flavours, including a few that will be familiar to modern chefs like bay, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, including spices such as basil and coriander. These new foods and tastes caused an eruption in recipe publications, some of which are now in private collections. Over the succeeding few hundred years, the wealthy families of Europe tried to serve the most extravagent meals, and as a result chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe books were increasing in popularity mostly as a result of increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Baked Stuffed Eggplant Mike Elia Plhol recipe.
