Baked Eggplant with Olive Stuffing
2 small eggplants, cut in half
For the dish, place the eggplant on a sheet pan and drizzle with 1 tablespoon olive oil and place in a 350 degree oven an bake 20 to 30 minutes or until tender.
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, chopped
2 medium tomatoes, seeded and diced
1 teaspoon chopped marjoram
1/2 cup chopped kalamata olives
1/2 cup bread crumbs
1/3 cup grated parmesan cheese
salt and pepper to taste
While the eggplant is cooking prepare the rest of the filling. For the filling, heat a medium sauté pan with olive oil until very hot. Add onion and garlic and sauté until you can smell the aroma about 1-2 minutes. Add tomatoes and toss with onion and sauté lightly add marjoram and sauté for about 2 minutes. Remove from the stove and let cool. Place in a bowl and add olives, bread crumbs, parmesan, and mix well.
When the eggplant is tender remove from the oven an cool a bit then scoop the middle of the eggplant out leaving 1 inch of flesh all the way around. Do not break the skin.
Let the eggplant cool then chop roughly and add to the stuffing. Season with salt and pepper. Place the stuffing back into the 4 halves of eggplant.
Place in a 350 degree oven and bake 15 to 20 minutes or until golden brown. Serve hot.
We have made these baked eggplants several times over the last few years. It's a
Blanca, Panama, Panama
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