EGGPLANT STUFFED WITH ANCHOVIES, CAPERS, AND OLIVES
Number Of Ingredients 10
Steps:
- 1 Trim off the tops of the eggplants. Cut the eggplants in half lengthwise. With a small sharp knife and a spoon, scoop out the eggplant pulp, leaving a shell about 1/2 inch thick. Coarsely chop the pulp and place it in a colander. Sprinkle generously with salt and set over a plate to drain. Sprinkle the insides of the eggplant shells with salt and place them upside down on paper towels. Let drain for 30 minutes. 2 Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze the pulp to extract the water. 3 Heat the oil in a large skillet over medium-high heat until a small piece of eggplant sizzles when added to the pan. Add the eggplant pulp and cook, stirring frequently, until it begins to brown, 15 to 20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, anchovies, olives, capers, oregano, and salt and pepper to taste. Cook until thickened, about 5 minutes more. 4 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan just large enough to hold the eggplant shells in a single layer. 5 Fill the shells with the eggplant mixture. Place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle them over the shells. Bake 45 minutes or until the shells are tender when pierced. Let cool slightly. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Salam Bd
[email protected]I found this recipe to be a bit bland. I think it could use some more herbs or spices.
Saon Ibrahim
[email protected]This recipe was a little too salty for my taste. I think I would use less anchovies and olives next time.
MD babu MD babu
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the unique flavor of the eggplant and the filling.
fay mweghama
[email protected]This recipe is a great way to use up leftover eggplant. It's also a healthy and delicious vegetarian dish.
SAIFI Production
[email protected]I love the flavor combination in this recipe. The eggplant is soft and tender, and the filling is savory and briny.
Nayan Mollik
[email protected]This was my first time cooking eggplant and it turned out great! The recipe was easy to follow and the eggplant was delicious.
x x
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of eggplant, anchovies, capers, and olives is just perfect.
Connie Lawrence
[email protected]This recipe was a hit at my dinner party! The eggplant was tender and flavorful, and the filling was savory and tangy. I will definitely be making this again.