Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Eggplants - cut lengthwise (small)

  2. 2 teaspoons 10ml Tomatoes - red ripe, (small) halve/seed/dice

  3. 1/4 lb 113g / 4oz Mozzarella cheese - diced

  4. 5 Fresh basil leaves - shredded, up to

  5. 2 tablespoons 30ml Fresh parsley - chopped

  6. 2 Garlic cloves - finely minced

  7. 1/4 cup 59ml Extra virgin olive oil

  8. 1 Dried red pepper flakes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with slat. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels.

  2. Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture.

  3. Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touvh, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. Serve hot or at room temperature.


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