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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggplant, The Perfect Way Recipe

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This recipe for Eggplant, The Perfect Way is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 baby eggplant (about 1 1/2 pounds)

Salt to taste

2/3 cup freshly grated pecorino cheese

1/4 cup finely chopped fresh basil leaves

Freshly ground black pepper

1/2 cup extra virgin olive oil
Directions:
Directions:
1. Slit each eggplant open in the middle, slicing it lengthwise and making sure you do not cut all the way through. Hollow out a small amount of pulp with a small spoon. Open the eggplant with your fingers and salt the inside. Leave them on a plate to drain of their bitter juices for 30 minutes, then pat dry the insides with paper towels. Note that if you use the small Japanese variety of eggplant, you do not need to drain, as they are a sweet variety and not bitter.

2. In a small bowl, mix the pecorino cheese, basil and pepper. Using your fingers, stuff each eggplant with the cheese mixture. Close each eggplant with a toothpick, if necessary, so that the stuffing doesn't spill out.

3. In a medium size skillet, heat the olive oil over medium heat and cook the eggplant until soft, about 25 minutes. Transfer to a serving platter, drizzle with a little olive oil, and let sit for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 to 55 minutes.
Personal Notes:
Personal Notes:
Recipe from "A Mediterranean Feast," by Clifford A. Wright.

 

 

 

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