Stuffed Eggplant Provencal
From midgelet 15 years ago
- 30 minutes to make
- Serves 6
Source: adapted from Sundays at Moosewood Restaurant (Simon and Schuster, 1990) This is a most flavorful dish, improves with age. Prepare for any time- it's that great. Good choice for Passover vegetarian by replacing breadcrumbs with matzah meal
Ingredients
- 3 medium or large eggplants shopping list
- 1/4 cup olive oil shopping list
- salt shopping list
- Stuffing: shopping list
- 2 cups chopped onion shopping list
- 2 garlic cloves shopping list
- 2 carrots shopping list
- 1 red bell pepper, finely chopped shopping list
- 1 cup diced zucchini shopping list
- 1/4 cup mushrooms shopping list
- 1/2 cup pine nuts shopping list
- 2 tablespoons currants or other raisins shopping list
- 1 tablespoon fresh marjoram shopping list
- 1 tablespoon fresh thyme shopping list
- Topping: see recipe below shopping list
How to make it
- Slice the eggplants, in half brush with olive oil and sprinkle with salt.
- Bake in a 500 degree oven for 20 minutes.
- Turn oven down to 350.
- Saute onions first for 10 minutes until translucent, then garlic and carrots for another 10 minutes, and then add the rest of filling ingredients and cook another 15 minutes.
- Topping:
- Saute 2 garlic gloves in 1/2 cup olive oil and then add 2 cups matzah meal.
- Add salt because since the original recipe calls for bread crumbs and parmesan cheese, it needs salt when you make it with matzah meal.
- Push the flesh of the cooked eggplant with a spoon, creating hollows to stuff.
- Stuff the eggplant generously until all the stuffing is evenly distributed among the eggplants.
- Pat the topping firmly on top of the stuffing so it doesn't fall out and bake eggplants for 30 minutes in a 350 degree oven.
The Rating
Reviewed by 7 people-
Excellent, midge! ^5 and saved.
Lorraine
lacrenshaw
in Horsham loved it
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wow midglet love this recipe thanks high5
momo_55grandma
in Mountianview loved it
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si si delizioso :)
aussie_meat_pie
in My Kitchen loved it
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