Text 23885, 68 rader
Skriven 2012-04-20 06:20:24 av Dave Drum (1:261/38)
Ärende: Chile 153
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mediterranean Stuffed Eggplant
 Categories: Vegetables, Chilies, Cheese
      Yield: 3 servings

      1 lg Eggplant
           Olive oil
      2 c  Pulverized bread crumbs
    1/4 c  Mediterranean olive salad
      3    Hot pickled peppers; not
           - seeded, chopped
      4 cl Garlic; minced
      2    Shallots; minced
    1/2 c  Fine minced bell pepper
      1 ts Whole tiny capers
      1 ts Ethiopian awazey paste
      1 ts Powdered dried oregano
      1 ts Salt
      1 ts Black pepper
      1    Lemon; juiced
           Parmigiano cheese; fresh
           - grated

  This is a kind of personalized recipe. If you don't have
  "olive salad" or "awazey paste", then you can omit them or
  add something else. Rob

  Preheat the oven to 350øF/175øC. Wash and dry the whole
  eggplant. Then cut off the stem end and slice it in half
  lengthwise. Grease a baking dish with olive oil. Then pour
  some olive oil into the palm of one hand, and thoroughly
  grease the eggplant halves. Place the eggplant into the
  dish, cut sides up. Pour a little more olive oil onto the
  cut sides of the eggplant. Put it in the oven and bake for
  30 minutes.

  Meanwhile, in a large mixing bowl, mix the bread crumbs,
  1/2 cup of olive oil, and all the other ingredients,
  except the cheese(s). At the end of 30 minutes, remove the
  eggplant from the oven. Let it cool sufficiently to be
  handled. Then using a knife or a grapefruit-type spoon,
  scoop out the eggplant pulp from the peels, leaving a sort
  of hollowed-out eggplant shell behind. Mash the eggplant
  pulp completely, and mix it into the rest of the stuffing.
  Stir in some grated cheese at this point, if you like.
  Spoon the stuffing back into the eggplant shells, piling
  it high in the center. Grate on some more cheese if
  desired.

  Return the stuffed eggplant to the oven and bake for 15
  minutes more. Let it cool almost to room temperature
  before serving.

  Yield: 2-4 servings.

  FROM: Rob Solarion; Chileheads Mailing list

  Meal Master Format by Dave Drum - 02 October 2008

  Uncle Dirty Dave's Archives

MMMMM

... Those who think money will do everything will usually do anything for money

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)