Description
We had had way too much fish during the Covid19 lockdown and were eager to explore some vegetable recipes. This one was a hit! It's easy to make and tasty, and it was satisfying to us as the center of a vegetarian dinner.Region
We had had way too much fish during the Covid19 lockdown and were eager to explore some vegetable recipes. This one was a hit! It's easy to make and tasty, and it was satisfying to us as the center of a vegetarian dinner.Yield
2 Servings
Preparation time
1 hour
Ingredients
1 eggplant (a good sized purple one)
1 clv Garlic (crushed)
2 Parsley sprig
1 t Salt
2 Basil sprig
2 T breadcrumbs
14 oz diced tomatoes (drained)
1⁄2 c Olive oil
Instructions
- Preheat the oven to 375.
- Cut the eggplant in half lengthwise and rub it with salt to extract some of the bitter flavor.
- Prepare the topping: Chop together the garlic and the herbs and mix them with the breadcrumbs. Add salt and pepper if you like.
- Wipe the salt and bitter liquid from the eggplants with a paper towel. Make a few incisions in the eggplant flesh.
- Rub the breadcrumb mixture over both halves, pressing some of it into the incisions.
- Cover with the tomatoes, and then the olive oil.
- Bake at 375 until tender, about 45 minutes.
- Serve hot or cold. If you serve them cold, add a little drizzle of good quality extra-virgin olive oil to wake up the flavors.
Source
Italian Regional Cooking, Ada Boni