EGGPLANT STUFFED WITH ANCHOVIES, CAPERS, AND OLIVES
Number Of Ingredients 10
Steps:
- 1 Trim off the tops of the eggplants. Cut the eggplants in half lengthwise. With a small sharp knife and a spoon, scoop out the eggplant pulp, leaving a shell about 1/2 inch thick. Coarsely chop the pulp and place it in a colander. Sprinkle generously with salt and set over a plate to drain. Sprinkle the insides of the eggplant shells with salt and place them upside down on paper towels. Let drain for 30 minutes. 2 Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze the pulp to extract the water. 3 Heat the oil in a large skillet over medium-high heat until a small piece of eggplant sizzles when added to the pan. Add the eggplant pulp and cook, stirring frequently, until it begins to brown, 15 to 20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, anchovies, olives, capers, oregano, and salt and pepper to taste. Cook until thickened, about 5 minutes more. 4 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan just large enough to hold the eggplant shells in a single layer. 5 Fill the shells with the eggplant mixture. Place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle them over the shells. Bake 45 minutes or until the shells are tender when pierced. Let cool slightly. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Ali Gold
[email protected]I'm not a big fan of olives, so I omitted them from the recipe. It was still very good.
jobayerulislam prantu
[email protected]I'm allergic to anchovies, so I substituted them with chopped sun-dried tomatoes. It was still delicious!
Sujita Shrestha
[email protected]This recipe is a great way to use up leftover eggplant. I always have some leftover eggplant after making baba ganoush, and this is a great way to use it up.
Noah Adame
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the flavor of the dish.
Art Mai
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Rea Labine
[email protected]I can't believe how easy this recipe was! I'm not a very experienced cook, but I was able to make this dish without any problems.
Sk Lalon
[email protected]This recipe is a keeper! I've made it several times and it always turns out great. The eggplant is always tender and the filling is always flavorful.
Raghubbir Yadav
[email protected]I made this dish for a dinner party and everyone loved it! It was a great way to showcase the flavors of eggplant.
Sela Siulangapo
[email protected]This recipe was a complete disaster! The eggplant was mushy and the filling was flavorless. I will not be making this dish again.
Sam Melato
[email protected]I thought this dish was just okay. The eggplant was a bit bland and the filling was a bit too oily.
salome sephashvili
[email protected]This dish was a bit too salty for my taste. I think I'll use less anchovies next time.
Alivin Ang'ashi
[email protected]I'm not a big fan of eggplant, but I decided to try this recipe anyway. I was pleasantly surprised! The eggplant was tender and the filling was flavorful. I will definitely be making this dish again.
mike struppa
[email protected]This recipe was easy to follow and the results were delicious. I used fresh eggplant from my garden and the flavor was amazing. I will definitely be making this dish again.
Olarenwaju Oluwanishola
[email protected]I made this dish last night and it was a hit! The eggplant was perfectly cooked and the filling was flavorful and savory. I will definitely be making this again.