I was feeling like I was in a meal-time slump and wanted something different, so I gave myself a challenge to get one new vegetable at the store this week. I have never cooked eggplant before and don't know that I have even eaten it. This recipe turned out full of great flavors and will be made again!
Here's how I made it, with a few alterations to the original recipe.
Cut 1 large eggplant in half length-wise and remove center to leave two halves about 1/2 inch thick to the skin. Place two eggplant halves onto a baking dish or sheet.
Dice the removed center of eggplant.
Saute in 2 Tablespoons of extra virgin olive oil:
1/3 white onion (diced)
2 Tablespoons minced garlic
After a few minutes, add diced eggplant and saute for a few more minutes, stirring occasionally.
Preheat oven to 350 degrees F.
Add and saute for 5-10 minutes:
1/2 red bell pepper (diced)
1 tomato with juices (diced)
Seasonings: parsley, garlic salt, pepper
Put about 1 cup of Italian style bread crumbs in a bowl.
Add saute'd eggplant mixture and stir to coat.
Place mixture into both eggplant shells and bake for 10-15 minutes.
We enjoyed it warm.
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