Stuffed Baked Eggplant Recipe
Ingredients
| Eggplants | 2 Small | |
| Olive oil | ||
| Garlic | 2 Clove (5gm) | |
| Croutons | 2 Cup (16 tbs) | |
| 16 to 20 anchovy fillets | ||
| Grated rind of 1 lemon | ||
| Lemon juice | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Halve the eggplants and scoop out the flesh.
Chop rather coarsely and saute in 1/3 cup of olive oil with finely chopped garlic.
Saute the croutons separately in garlic-flavored oil.
Chop the anchovies rather fine and combine with the eggplant and croutons.
Toss well.
Season to taste and add the lemon rind and lemon juice.
Stuff the eggplant halves with this mixture and dribble with olive oil.
Place in a baking dish with a little warm water.
Bake in preheated moderate oven (375° F.) for 35 minutes, or until done and well browned.
Makes 4 servings.
Chop rather coarsely and saute in 1/3 cup of olive oil with finely chopped garlic.
Saute the croutons separately in garlic-flavored oil.
Chop the anchovies rather fine and combine with the eggplant and croutons.
Toss well.
Season to taste and add the lemon rind and lemon juice.
Stuff the eggplant halves with this mixture and dribble with olive oil.
Place in a baking dish with a little warm water.
Bake in preheated moderate oven (375° F.) for 35 minutes, or until done and well browned.
Makes 4 servings.
Chef
