Grilled Stuffed Eggplant

Name: Grilled Stuffed Eggplant
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 fillet to 2 anchovy fillets (optional); 25 grams 1/2 cup plain bread crumbs; 2 eggplants, about 6 ounces each; 25 grams 1/4 cup packed freshly grated Parmesan or crumbled feta cheese; 14 grams 1/3 cup finely chopped fresh basil or mint leaves; 12 grams 1/4 cup chopped fresh parsley; 4 servings fresh ground black pepper; 5 Tbsps olive oil; 28 grams 1/4 cup pine nuts or almonds; 4 servings sea salt; 1 small yellow onion, finely chopped; 800 grams 1-3/4 pounds ripe red or yellow tomatoes (about 3 large), finely chopped

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

Preheat the grill or oven to about 350 F/175 C.

Equipment you will use

Grill

Oven

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

Eggplant

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 Pepper

Eggplant

Olive Oil

Equipment you will use

Baking Pan

Add the onion and cook for about 10 minutes, stirring occasionally.

Ingredients you will need

Onion

Add the anchovies and cook for 2 minutes. (optional)

Ingredients you will need

Anchovies

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 Pepper

Olive Oil

Pine Nuts

Eggplant

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 Pepper

Breadcrumbs

Eggplant

Tomato

Cheese

Pasta Shells

Basil

Add the remaining tomatoes to the pan around the eggplants and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Eggplant

Tomato

Equipment you will use

Frying Pan

Drizzle the remaining olive oil over the eggplants.

Ingredients you will need

Eggplant

Olive Oil

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

Eggplant

Stuffing