|
Eggplant Boats Democrat and Chronicle, Cheap Eats Lombardo & Bui Yield: 6 servings as a side dish 3 6-inch baby eggplants 2 Tbsp. olive oil plus 3 tsp. divided ¾ cup minced red onion ¾ cup finely chopped red pepper 1 Tbsp. minced garlic 2 cups diced plum tomatoes 1½ cups chopped mushrooms 1 Tbsp. chopped fresh basil 1 Tbsp. chopped fresh oregano 1 Tbsp. tomato paste Salt and pepper Cut the baby eggplants in half, lengthwise. Scoop out the centers, leaving a 3/8-inch thick shell. Dice the scooped eggplant into 3/8-inch pieces. Blanch the shells in boiling salted water for 2 minutes. Refresh in cold water and drain on a rack. On low heat, in 2 tablespoons olive oil, sauté for 2 minutes the red onion, red pepper and minced garlic. Add the diced eggplant and remaining ingredients and cook for 7 to 10 minutes until thickened. Spoon the mixture into the eggplant boats. Top each with ¼ teaspoon olive oil and the shredded mozzarella. Bake at 350o for 15 minutes. |
| Home | Table of Contents | Vegetables |