Halved Eggplant with Tomatoes and Herbs - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Halved Eggplant with Tomatoes and Herbs

 

Recipe By : Josephine Araldo & Robert Reynolds - From a Breton Garden

Serving Size : 2 Preparation Time :0:00

Categories : Side Dishes Vegetarian

French

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant -- halved

Flour for dusting

2 tablespoons olive oil

4 tomatoes, peeled, seeded and chopped

1 teapsoon chopped fresh thyme

1 tablespoon chopped parsley

1 clove garlic -- minced

1/4 cup breadcrumbs

1/4 cup grated cheese

 

Preheat oven to 375 degrees. Trim the stem from the eggplant and slice the

vegetable in half lengthwise. Dust the surface with flour. In a large skillet,

heat 1 to 2 tablespoons of oil and slowly sauté on the cut surface 5 to 10

minutes, until the eggplant collapses.

 

Carefully scoop out the flesh and mix it with the tomatoes, thyme, parsley, and

garlic. Add the breadcrumbs. Fill the eggplant shell with the mixture and

sprinkle with grated cheese. Place in a preheated oven until the cheese has

browned, about 20 minutes.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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