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Aunt Eileen’s Stuffed Eggplant Recipe

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Aunt Eileen’s Stuffed Eggplant Recipe



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.

  • 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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