Baked Eggplant
Try this recipe for a festive Friday night meal.
- Servings
- 4
Ingredients
- 2 ea. (2 lb / 900 g) medium eggplants
- ¼ lb (113 g) button mushrooms, sliced
- ½ lb (225 g) tomatoes, chopped
- 1 cup (240 ml) chopped onions
- 4 large cloves garlic, minced
- 1 tsp salt or to taste
- ½ tsp cinnamon
- Freshly-ground black pepper to taste
- 2 tsp extra virgin olive oil
- ⅔ cup (80 g) walnuts
- 3 heaping tbsp capers, drained
- 1 can (6 oz / 170 g) tomato paste
- 2–3 small tomatoes, sliced
Method
- Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.
- Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.
- Place chopped eggplant into a large, deep skillet or flat-bottomed wok.
- Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
- Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
- Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8–12 minutes, until fork tender (be careful not to burn).
- Remove from heat source and set aside.
- Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.
- Fill eggplant shells with sautéed mixture and top with tomato slices.
- Sprinkle with salt and pepper.
- Bake uncovered at 375°F for 25–35 minutes.