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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Eggplant Appetizer Recipe

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This recipe for Eggplant Appetizer is from Our Family 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:  
1 – 11 x 13 Glass baking pan
3 Small Eggplant (preferably longer in length)
½-1 can Large Pitted Black Pitted Olive drained & sliced
2 cans Plain Artichoke Hearts – drained (chopped)
4 -5 fresh cloves of garlic – peeled and kept whole
6-8 Plum tomatoes – firm – 3/8” slices and cut in half moon slices
Olive Oil, dried Basil and Oregano
Salt, Basil, Oregano & Pepper to taste
Directions:
Directions:
Preheat oven to 450⁰. (Very Important) Spray baking pan generously with Pam.

Cut off ends of eggplant and slice in half lengthwise. Do not peel off skin. Slice eggplant but not all the way through to make fan-like cuts or fingers. Place eggplant in baking dish with fan cuts facing upward. Place tomato slices between eggplant fingers, stuffing in as many slices as possible (2-3 slices of tomato between each finger). Also, stuff and place artichokes, olives and garlic in and around eggplant in baking dish. Pack eggplant tightly in baking dish. Drizzle olive oil generously over ingredients in baking pan. Then sprinkle with basil, oregano, salt & pepper to taste over all ingredients. Bake uncovered for 15-20 minutes. Lower temperature after first 15 minutes to 400⁰ and finish baking for 1 hour.

After removing from oven, use two sharp knives to cut up all ingredients into bite-size pieces.

Serve Hot with Italian bread and Fontina Cheese.
Personal Notes:
Personal Notes:
This is a great group pleaser. It can also be used for a main course vegetarian meal to serve four.

 

 

 

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