2 small eggplants, cut lengthwise
2 small tomatoes, red ripe, halve/se
1/4 lb mozzarella cheese, diced
5 fresh basil leaves, shredded
2 tbsp fresh parsley, chopped
2 cl garlic, finely minced
1/4 cup extra virgin olive oil
1 pinch dried red pepper flakes
Directions
Recipe by: Janet Morrissey
With a tablespoon, scoop out some of the pulp from the eggplant
halves, making sure not to break the skin. Place the eggplant halves
on a large platter and sprinkle generously with slat. Let stand about
20 minutes to allow the salt to draw out the eggplant's bitter
juices. Pat the eggplant dry with paper towels.
Dice the pulp of the eggplant and put it in a bowl with the tomatoes,
mozzarella, basil, parsley, garlic, and olive oil. Season with salt
and pepper flakes. Fill the eggplant's cavities with this mixture.
Oil a baking dish lightly, and put the eggplant halves into the dish.
Bake until they are lightly golden, soft to the touvh, and easily
pierced with the tip of a thin knife, 15 to 25 minutes, depending on
the size of the eggplants. Serve hot or at room temperature.
NOTES:
This is from Biba Caggiano's _Trattoria Cooking_ cookbook. It is easy
to do and can be doubled and frozen for an additional meal later on.
One of Biba's notes is that she will dice any leftover eggplant and
toss it quickly in a skillet with extra virgin olive oil and freshly
diced tomatoes and serve it over penne, shells, or rigatoni.
Servings: 1 servings
Baked Stuffed Eggplant Recipe brought to you by Recipe Ideas
Categories: Appetizer; Eggplant; Vegetable
The History of Recipes
We are able to trace the history of `recipes` far back into ancient history, certainly as far into history as the Egyptians, and maybe even further. Interesting though that is, generally, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to academics are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later, there are a couple of interesting cookery books which were published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food prepared for the upper classes. For the centuries that followed, the wealthy families of Wesstern Europe tried to serve the most extravagent meals, and as a consequence, the best cooks and their recipes were much in demand. Even so, it was during the 19th century the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes common in their social group. By the time we get to the 20th century, recipe publications are increasing in popularity as a result of more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Baked Stuffed Eggplant recipe.
