Baked Eggplant with Olive Stuffing

[Guest guest]

I made this last night. I can't wait to have some for

lunch today.

Mae jean

 

Baked Eggplant with Olive Stuffing

 

2 small eggplants, cut in half

2 tbsps. olive oil

1 small onion, diced

3 cloves garlic, chopped

2 medium tomatoes, seeded and diced (I used Roma plum)

1 tsp. chopped fresh marjoram (dried will do)

1/2 cup pitted chopped kalamata or black olives

1/2 cup bread crumbs

1/3 cup grated Parmesan cheese

salt and black pepper to taste

 

Preheat oven to 350 degrees. Place eggplant on a

baking sheet and drizzle with 1 tablespoon of the

olive oil. Bake for 20 to 30 minutes, or until tender.

 

While the eggplant is baking, heat the remaining 1

tablespoon olive oil in a medium saute pan until very

hot. Add onion and garlic and saute until you can

smell the aroma, 1 to 2 minutes. Add tomatoes, toss

with onion, and saute lightly. Add marjoram and saute

for about 2 minutes. Remove from heat and let cool.

Place cooled tomato mixture in a bowl and add olives,

bread crumbs, and Parmesan cheese; mix well. When

eggplant is tender, remove from oven and let cool

slightly. (Leave oven at 350 degrees for baking the

stuffed eggplant.) Scoop the middle of the eggplant

out, leaving 1 inch of flesh all the way around. Do

not break the skin. Let the eggplant flesh cool, then

chop roughly and add to the stuffing. Season with salt

and pepper.

Place the stuffing back into the 4 eggplant halves.

Bake for 15 to 20 minutes, or until stuffing is golden

brown. Serve hot. Serves 2 or more

 

 

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