Stuffed eggplant boats

Yield: 6 Servings

Measure Ingredient
\N \N Oil for pan
3 smalls Eggplants
2 tablespoons Butter
4 \N Cloves garlic; minced
3 \N Shallots; minced
8 \N Mushrooms; minced
½ bunch Spinach
½ cup Bread crumbs
½ cup Chopped almonds
¼ cup Parmesan cheese
1½ teaspoon Kosher salt
2 tablespoons Parsley
1 teaspoon Oregano

Preheat oven to 350 degrees. Brush baking sheet with oil. Slice eggplant in half lengthwise. Place eggplant cut side down on baking sheet. Bake until tender when pierced with a knife (30 to 35 minutes). Heat butter in a large skillet. Add garlic, shallots, and mushrooms. Saute for 5 minutes. Julienne the kale and add with bread crumbs, almonds, Parmesan, salt, parsley, and oregano. Stir to combine. Remove eggplant from oven. Leave oven on.

Carefully scoop tender interior meat from eggplant shells. Chop and mix eggplant meat with vegetable mixture. Mound filling in eggplant shells, and bake for 30 minutes. Let rest for 10 minutes before serving.

NOTES : Yield: 6 servings.

Recipe by: Cole Publishing Group Recipe Collection Posted to recipelu-digest by Karen Sonnessa <ksonness@...> on Feb 3, 1998

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