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Chocolate and Zucchini
1 Medium American Eggplant, halved
1 Tablespoons Olive Oil
1⁄4 cup chopped Yellow Onion
1 large clove Garlic
1⁄2 pound of Fresh Spinach Leaves
2 Small Tomatoes, chopped
1⁄4 Cup Grated Parmesan
1⁄4 Cup Pine Nuts, toasted
1 teaspoon chopped Fresh Basil
1 teaspoon chopped Fresh Oregano
Salt and Pepper
1⁄2 Fresh Mozzarella Ball, finely chopped (4 ounces)
Cut the eggplant in half lengthways. Place the halves on a baking sheet and bake for 20 minutes at 375F. Remove from the oven and let them to cool. Using a large soup spoon, scoop out the flesh of the eggplants to make a hollow cavity, taking care to keep the skin and at least 3⁄4 inch of the flesh intact.
In a large saucepan, heat one half of a tablespoon of the olive oil over medium heat. Add the onion and sauté until it becomes translucent. Add the garlic and some spinach and sauté, adding more spinach when it will fit. As soon as all the spinach is lightly wilted, remove it from the heat.
Roughly chop the spinach mixture and the eggplant flesh and place it into a mixing bowl. Add the tomato, Parmesan, pine nuts, spices and the rest of the olive oil. Mix well. Stuff the eggplant halves with the mixture, top with the mozzarella. Place them back on the baking sheet and put the eggplant back into the oven.
Bake in the oven for about 35 minutes until the cheese is melted and lightly browned and the eggplant is very soft. If the eggplant pieces don't seem done and the cheese has browned, you can cover them with tin foil and continue cooking at a lower temperature.
Cool briefly and then serve immediately.
|Calories*: 455||Fat*: 26 g||Carbs*: 30 g||Cholesterol*: 50 mg|
|Sugar*: 14 g||Fiber*: 13 g||Protein*: 21 g||Servings*: 2 (1 Half each)|
|Ease*: 8/10||Categories: Main Dish|
|Total Time*: 90 minutes||Active Time*: 30 minutes|
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