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LIFESTYLE

Stuffed Eggplant

This hearty, eye-catching dish is great before a fast,

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1 min read July 26, 2017
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Stuffed Eggplant

mishpacha-recipe

Photography by Sarah Anteby

The best of heimishe essen from the Nitra Ladies Auxiliary original Heimishe Kitchen Cookbook. Recipe courtesy of kosher.com

INGREDIENTS

Serves 2

  • 1 large eggplant
  • ¼ teaspoon salt
  • 1 onion diced
  • 1 tablespoon vegetable oil
  • ¼ green pepper diced
  • 1 tomato cubed
  • 2 sprigs parsley finely chopped
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • ¾ cup bread crumbs
PREPARATION
For the eggplant
  • Cut eggplant in half lengthwise.
  • Scoop out the center leaving 2½” thick shells.
  • Sprinkle inside of shells lightly with salt.
  • Place into 9×13″ pan set aside.
Stuffing
  • Sauté onions in oil until lightly browned.
  • Add the eggplant pulp and cook for 15 minutes.
  • Add vegetables and sauté for an additional 10 minutes.
  • Add seasonings and ½ cup of bread crumbs and mix well.
Bake the Dish
  • Stuff eggplant into shells.
  • Sprinkle remaining bread crumbs over eggplant.
  • Bake at 375° for 50 minutes.

Note For a one-dish meal add ½ lb. chopped meat to the stuffing.

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