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EGGPLANT-STUFFED TOMATOES "Pomodori Ripieni di Melanzane"
* Exported from MasterCook Mac *
EGGPLANT-STUFFED TOMATOES "Pomodori Ripieni di Melanzane"
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Tomatoes
Eggplant
Amount Measure Ingredient -- Preparation Method
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6 medium firm ripe tomatoes
1 tablespoon salt -- plus extra
1/4 cup extra-virgin olive oil
1 garlic clove -- peeled
1 eggplant (3/4 pound) -- peel/cut in 1/2"
dice
1 scallion -- thinly sliced
1 teaspoon capers
12 basil leaves -- torn
freshly ground black pepper
3 tablespoons red wine vinegar
NOTES:
If you prefer serving this dish warm, you can simply stuff the tomatoes
with the hot eggplant and bake them for 5 minutes at 400. When the
tomatoes are served at room temperature, they make a splendid antipasto;
warm they are a great accompaniment to meat, poultry, or grilled fish.
METHOD:
Cut a lid from the top of each tomato; scoop out the flesh (reserve it for
frittatas, sauces, or pizza), sprinkle the inside with the salt, and turn
upside-down to purge excess water for 30 minutes.
Meanwhile, heat the olive oil in a wide pan; add the garlic and eggplant,
and saute over medium heat until the eggplant is golden but not brown,
about 10 minutes, stirring often to prevent the eggplant from sticking or
burning; fold in the scallion, capers, basil, and pepper.
Deglaze the pan with the vinegar, season with salt, and stir well. Cook the
eggplant for I more minute, or until the vinegar has evaporated; remove
from the heat and cool to room temperature.
Stuff the tomatoes with the eggplant saute and arrange on a serving
platter; serve at room temperature. SERVES 6
Chardonnay Soave Classico California Sauvignon Blanc
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Per serving (excluding unknown items): 503 Calories; 54g Fat (94% calories
from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 6426mg Sodium
Food Exchanges: 1 Vegetable; 11 Fat
NOTES : THE MAGAZINE OF LA CUCINA ITALIANA. April 1999
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