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Grilled Stuffed Eggplant

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Grilled Stuffed Eggplant

Grilled Stuffed Eggplant

Grilled Stuffed Eggplant is a pescatarian side dish. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 346 calories, 8g of protein, and 25g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of to 2 anchovy, olive oil, mint leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
Preheat the grill or oven to about 350 F/175 C.
Equipment you will use
GrillGrill
OvenOven
2
Cut the stem ends off the eggplants and cut them in half lengthwise. Use a spoon to scoop out the eggplant flesh, leaving a 1/2-inch (about 1 cm) shell on all four sides.
Ingredients you will need
EggplantEggplant
3
Place the eggplants in the baking pan, skin side down, and lightly season with salt and pepper. Finely chop the eggplant flesh and set aside.In the large skillet, heat 2 tablespoons of the olive oil over low heat.
Ingredients you will need
Salt And PepperSalt And Pepper
EggplantEggplant
Olive OilOlive Oil
Equipment you will use
Baking PanBaking Pan
4
Add the onion and cook for about 10 minutes, stirring occasionally.
Ingredients you will need
OnionOnion
5
Add the anchovies and cook for 2 minutes. (optional)
Ingredients you will need
AnchoviesAnchovies
6
Add the chopped eggplant and another tablespoon of the olive oil, then season with salt and pepper. Cook for 5 minutes, stirring occasionally.Stir in the pine nuts and cook for another two minutes. The mixture should now be a nice golden brown.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
Pine NutsPine Nuts
EggplantEggplant
7
Remove from heat and allow to cool 2 to 3 minutes.Stir in about 1 cup of the chopped tomatoes, bread crumbs, basil, and cheese. Taste and adjust salt and pepper as necessary.Spoon the mixture into the four eggplant shells, dividing evenly. Press and form a dome in each. (If preparing ahead, you can now cover and refrigerate up to 6 hours. Bring back to room temperature before baking.)
Ingredients you will need
Salt And PepperSalt And Pepper
BreadcrumbsBreadcrumbs
EggplantEggplant
TomatoTomato
CheeseCheese
Pasta ShellsPasta Shells
BasilBasil
8
Add the remaining tomatoes to the pan around the eggplants and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
EggplantEggplant
TomatoTomato
Equipment you will use
Frying PanFrying Pan
9
Drizzle the remaining olive oil over the eggplants.
Ingredients you will need
EggplantEggplant
Olive OilOlive Oil
10
Place on the hot grill (or in the oven) and cook for about 40 minutes, until the eggplant shells are soft and the stuffing is hot. If using the oven, you can turn on the broiler at the end and broil for 5 minutes to brown the top.
Ingredients you will need
EggplantEggplant
StuffingStuffing
Pasta ShellsPasta Shells
Equipment you will use
OvenOven
GrillGrill
11
Serve hot or at room temperature.
DifficultyExpert
Ready In1 h
Servings4
Health Score60
Very Healthy
DietsPescatarian
Dish TypesSide Dish
Occasions4th Of JulySummer
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