Ingredients:
1 large eggplant (8-10” long)
4 tomatoes finely chopped
1 onion finely chopped
2 cloves garlic finely chopped
⅛ cup ground almond
1 bay leaf
1 tbsp flat-leaf parsley finely
chopped
2 tbsp olive oil
2 tsp lemon juice
salt and pepper to taste
Procedure:
1. Preheat the oven to 375°F.
2. Clean the eggplant and remove the stem.
3. Put the eggplant in a baking dish and bake for about 8 minutes on each side.
4. Remove from the oven and slice in half lengthwise. Remove the pulp from both halves leaving about ½ inch on the skin. Reserve the “shells” and the pulp.
5. While the eggplant is baking, heat the oil over medium heat. Add the onion and garlic and cook for about 10-12 minutes.
6. Add the finely chopped tomatoes, the lemon juice, eggplant pulp and optional ham. Stir and cook over medium-low heat for 5 minutes.
7. Now add the almond. Check the filling for salt and pepper and season to your taste.
8. Fill the shells with the mixture and place in the oven to bake for about 12 minutes.
9. Remove, cut in half and enjoy!
Recipe Type: Authentic
Recipe Author: Executive Chef Stefano Zimei
Chef's Background: Johnson & Wales University, Bachelor's Degree in Culinary Arts
Restaurant: VIA Italian Table, 89 Shrewsbury Street, Worcester, Massachusetts, USA, USA
Source: http://www.community-harvest.org/docs/Eggplant.pdf
1 large eggplant (8-10” long)
4 tomatoes finely chopped
1 onion finely chopped
2 cloves garlic finely chopped
⅛ cup ground almond
1 bay leaf
1 tbsp flat-leaf parsley finely
chopped
2 tbsp olive oil
2 tsp lemon juice
salt and pepper to taste
Procedure:
1. Preheat the oven to 375°F.
2. Clean the eggplant and remove the stem.
3. Put the eggplant in a baking dish and bake for about 8 minutes on each side.
4. Remove from the oven and slice in half lengthwise. Remove the pulp from both halves leaving about ½ inch on the skin. Reserve the “shells” and the pulp.
5. While the eggplant is baking, heat the oil over medium heat. Add the onion and garlic and cook for about 10-12 minutes.
6. Add the finely chopped tomatoes, the lemon juice, eggplant pulp and optional ham. Stir and cook over medium-low heat for 5 minutes.
7. Now add the almond. Check the filling for salt and pepper and season to your taste.
8. Fill the shells with the mixture and place in the oven to bake for about 12 minutes.
9. Remove, cut in half and enjoy!
Recipe Type: Authentic
Recipe Author: Executive Chef Stefano Zimei
Chef's Background: Johnson & Wales University, Bachelor's Degree in Culinary Arts
Restaurant: VIA Italian Table, 89 Shrewsbury Street, Worcester, Massachusetts, USA, USA
Source: http://www.community-harvest.org/docs/Eggplant.pdf