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Baked Eggplant
Try this recipe for a festive Friday night meal.
Ingredients
- medium eggplants, 2 lb / 900 g total2 ea.
- button mushrooms, 113 g; sliced1/4 lb
- tomatoes, 225 g; chopped1/2 lb
- onions, 240 ml; chopped1 cup
- garlic, large; minced4 clove
- salt, or to taste1 tsp
- cinnamon1/2 tsp
- black pepper, freshly ground; to taste
- extra virgin olive oil2 tsp
- walnuts, 80 g2/3 cup
- capers, heaping; drained3 tbsp
- tomato paste, 6 oz / 170 g1 can
- small tomatoes, sliced2–3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.
Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.
Place chopped eggplant into a large, deep skillet or flat-bottomed wok.
Rub inside of eggplant shells with olive oil and set aside on a baking sheet.
Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.
Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8–12 minutes, until fork tender (be careful not to burn).
Remove from heat source and set aside.
Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.
Fill eggplant shells with sautéed mixture and top with tomato slices.
Sprinkle with salt and pepper.
Bake uncovered at 375°F for 25–35 minutes.