STUFFED EGGPLANT (AUBERGINE)

Stuffed Eggplant (Aubergine) image

Provided by Faith lt3

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 large eggplants
2 tablespoons water
1 medium onion, chopped
3 garlic cloves, minced
6 sprigs fresh parsley, chopped
1/2 cup breadcrumbs
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juice of
1 teaspoon chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper
12 slices tomatoes
4 tablespoons olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
Bake in preheated oven for 30 minutes.