Recipe

Stuffed Eggplant Provencal Recipe

	Midgelet / All my dishes 8 months, 1 week ago 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 ... More Prep:25m Cook:30m Servings:6	Midgelet
	passover vegetarian eggplant vegetables mushrooms onions cheese

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Ingredients

3 medium or large eggplants

1/4 cup olive oil

salt

Stuffing:

2 cups chopped onion

2 garlic cloves

2 carrots

1 red bell pepper, finely chopped

1 cup diced zucchini

1/4 cup mushrooms

1/2 cup pine nuts

2 tablespoons currants or other raisins

1 tablespoon fresh marjoram

1 tablespoon fresh thyme

Topping: see recipe below

Directions

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.

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