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Ingredients :
2 (1 pound) eggplants
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 sprigs fresh parsley, chopped
1 ½ cups fresh bread crumbs
½ cup grated Gruyere cheese
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juiced
1 teaspoon chopped fresh basil
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
pepper to taste
12 slices tomato
¼ cup grated Gruyere cheese
4 tablespoons olive oil
Methods :
Step 1
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
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Step 2
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
Step 3
Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
Step 4
Bake in preheated oven for 30 minutes.
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