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Eggplant Stuffed with Sun Dried Tomatoes and Black Olives

Eggplants are halved and the flesh is removed leaving shells. Eggplant flesh is combined with bread crumbs, olive oil, Parmesan cheese, capers, sun-dried tomatoes, chopped oil cured black olives, red bell pepper, dried oregano, chopped fresh parsley, red pepper flakes, finely chopped garlic, sea salt, and fresh ground black pepper. Filling is divided evenly into eggplant halves and baked in hot oven until tops are golden brown.
Ingredients -

2 Large Eggplants
1-1/2 cups Fresh Bread Crumbs or Japanese Panko Bread Crumbs
1/2 cup Extra Virgin Olive Oil, plus extra for drizzling
1/3 cup Fresh Lemon Juice
1-1/2 cup Fresh Grated Parmesan, Pecorino Romano or Asiago Cheese, plus extra for the table
1-1/2 tablespoons rinsed Capers
1/2 cup Sun Dried Tomatoes in Olive Oil, chopped
1/2 cup pitted, chopped Oil Cured Black Olives
1 Red Bell Pepper, sliced and finely chopped (substitute jarred roasted red peppers)
1-1/2 teaspoons Dried Oregano
1/2 cup chopped Fresh Parsley
1 teaspoon Red Pepper Flakes
3 Garlic Cloves, finely chopped
Sea Salt
Fresh Ground Black Pepper
 
Preparation:

1. Turn the oven to 375 degrees and preheat.

2. Trim the eggplant stems and slice in half lengthwise.

3. Remove the flesh and seeds with a spoon, leaving about 1/4-inch thick shell.

4. Chop the flesh and set to the side.

5. Sprinkle salt on the eggplant and rub with 1/2 teaspoon of lemon juice.

6. In a mixing bowl, combine the breadcrumbs and olive oil, add the cheese and mix well.

7. Add the eggplant and remaining ingredients and toss well to mix.

8. Test for seasoning and adjust the salt and pepper as desired.

9. Divide filling among eggplant halves and drizzle olive oil over filling.

10. Lightly oil a shallow baking pan and add 1/4 inch warm water.

11. Arrange the eggplant in the prepared pan and cover with foil.

12. Bake until softened, which takes about 35 to 40 minutes.

13. Remove the foil, increase the oven temperature to 450 degrees and cook until the tops are golden brown.

14. Sprinkle extra cheese on top and serve with rice or pasta.
 


Eggplant Recipe Tip -
Manganese in Eggplant
Manganese is prevalent in eggplant. It aids bone and connective tissue formation and calcium absorption. Manganese helps regulate blood sugar and assists the functioning of the body’s immune system. Thyroid function and several metabolic processes including the metabolism of fats and carbohydrates are dependent upon manganese.

Eggplant Recipe Tip -
Reconstitute Sun-Dried Tomatoes

To reconstitute sun-dried tomatoes in oil, simply place the sun-dried tomatoes in a bowl and cover with olive oil, cover and let sit in the refrigerator for at least 24 hours. Then remove them from the oil and use as desired. Do NOT throw the oil away, feel free to use it in any recipe you desire.


 
 
 
   
 
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