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Baked Eggplant With Olive Stuffing Recipe

by Global Cookbook

Ingredients

2 sm Eggplants, cut in half 2 Tbsp. Extra virgin olive oil 1 sm Onion, diced 3 x Cloves garlic, minced 2 med Tomatoes, seeded and diced

1 tsp Minced fresh marjoram 1/2 c. Pitted minced kalamata olives 1/2 c. Bread crumbs 1/3 c. Grated Parmesan cheese Salt and black pepper to taste

Directions

1. Preheat oven to 350 F. Place eggplant on a baking sheet and drizzle with 1 Tbsp. of the extra virgin olive oil. Bake for 20 to 30 min, or possibly till tender.
2. While the eggplant is baking, heat the remaining 1 Tbsp. extra virgin olive oil in a medium saute/fry pan till very warm. Add in onion and garlic and saute/fry till you can smell the aroma, 1 to 2 min. Add in tomatoes, toss with onion, and saute/fry lightly. Add in marjoram and saute/fry for about 2 min. Remove from heat and let cold. Place cooled tomato mix in a bowl and add in olives, bread crumbs, and Parmesan cheese; mix well. When eggplant is tender, remove from oven and let cold slightly. (Leave oven at 350 F for baking the stuffed eggplant.) Scoop the middle of the eggplant out, leaving 1 inch of flesh all the way around. Don't break the skin. Let the eggplant flesh cold, then chop roughly and add in to the stuffing. Season with salt and pepper.
3. Place the stuffing back into the 4 eggplant halves. Bake for 15 to 20 min, or possibly till stuffing is golden. Serve warm.
4. Pence.

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