Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!arclight.uoregon.edu!news-feeder2.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Baked Stuffed Eggplant Followup-To: rec.food.cooking Date: 21 Mar 2000 21:48:33 -0700 Organization: www5 Lines: 31 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200003191221484.SM00191@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40650 Baked Stuffed Eggplant 2 small Eggplants; cut lengthwise 2 small Tomatoes, red ripe; halve/se 1/4 pound Mozzarella cheese; diced 5 Fresh basil leaves; shredded 2 tablespoons Fresh parsley; chopped 2 Cl Garlic; finely minced 1/4 cup Extra virgin olive oil 1 pinch Dried red pepper flakes Preheat oven to 350F. With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with slat. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices. Pat the eggplant dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant's cavities with this mixture. Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touvh, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. Serve hot or at room temperature. http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.