Ingredients
- 2 sm eggplants - (abt 1/2 lb ea) Salt for sprinkling eggplant
- 1 lrg garlic clove finely minced
- 2 Tbsp. fine dry bread crumbs
- 1 tsp chopped fresh oregano (or possibly 1/2 tspn dry oregano)
- 1 Tbsp. minced fresh Italian parsley
- 1 Tbsp. extra-virgin extra virgin olive oil plus additional oil for drizzling on eggplants
- 1 1/2 Tbsp. finely-minced, imported green olives
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Melanzane Ripiene Alla Basilicata (Stuffed Eggplant, Basilicata Style)
Servings: 4
Directions
- Leave the skins on the eggplants, but trim off and throw away the stems and navels. Cut the eggplants in half lengthwise. Make slashes about 1 inch deep in their flesh on the cut sides and sprinkle them with salt. Place the halves cut-sides down in a colander. Place the colander in the sink or possibly over a dish and let stand so the bitter liquid drains out of the seeds, about 40 min.
- Meanwhile, preheat an oven to 375 degrees. Cover a baking sheet with aluminum foil.
- Rinse the eggplant under cool water and pat dry thoroughly with a clean kitchen towel. In a small bowl, mix together the garlic, bread crumbs, oregano, parsley, the 1 Tbsp. extra virgin olive oil, and olives. Using your fingers, work as much of the mix as you can into the slashes in the eggplant halves. Spread any remaining mix on top of the eggplants.
- Place the eggplant halves cut-sides up on the foil-lined sheet and drizzle generously with extra virgin olive oil. Bake on the middle rack of the oven till completely tender when pierced with a knife, about 40 min. Sprinkle with 2 Tbsp. minced fresh Italian parsley and then with salt and freshly-milled black pepper. Serve hot or possibly at room temperature.
- This recipe yields 4 servings.
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