Serve Up This Mediterranean-Style Stuffed Eggplant Dish

Stuffed Eggplant



1 egg

1/2 cup wheat breadcrumbs

1/2 teaspoon dried Italian herbs, minced

2 medium eggplants (about 1 pound)

Olive oil

1 medium onion, diced (about 6 ounces)

2 tablespoons minced garlic

4 basil leaves, minced

1/4 cup minced fresh parsley

Salt and pepper to taste



Place the egg in a saucepan and cover with water. Bring to a boil over medium heat and cook for 10 minutes. Drain and cool in cold water. Peel the egg and mash with a fork in a bowl. Meanwhile, mix the breadcrumbs and dried Italian herbs.

Preheat the oven to 425ºF. Cut the eggplants in half and remove the flesh without damaging the skin. Make very small incisions on the rim tops to allow the skin to stretch a bit, this will prevent breakage during cooking. Place the eggplant halves in a small greased baking pan and brush them with oil. Set aside. In a food processor, purée the eggplant flesh and mashed egg. Heat 1 teaspoon oil in a nonstick pan over medium heat. Add the onions and garlic, then sauté for 2 minutes. Add the eggplant mixture and fresh herbs, then cook for 2 minutes more. Season with salt and pepper and fill the eggplant cavities with this mixture. Sprinkle the herbed breadcrumbs over the eggplant halves and sprinkle with a little olive oil. Bake for 30 to 35 minutes.



Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.