Stuffed Miniature Eggplant with Zucchini and Three Cheeses - Diana Shaw - Essential Vegetarian Cookbook

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Stuffed Miniature Eggplant with Zucchini and Three Cheeses

 

Recipe By : Diana Shaw - Essential Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 miniature or Japanese eggplants

2 teaspoons extra virgin olive oil

1 clove garlic -- minced

1 shallot -- minced

2 tablespoons minced fresh basil or 1 tablespoon -- crumbled dried

basil

2 tablespoons minced fresh parsley

2 tablespoons minced fresh mint

1 medium zucchini, peeled and chopped

1/2 cup dried bread crumbs

1/2 cup vegetable broth

1/2 cup nonfat or part-skim ricotta cheese

1/4 cup grated Gruyère cheese

1 large egg -- lightly beaten

2 tablespoons grated Parmesan cheese

 

Cut off the root end of each eggplant, and using a small melon scoop or a paring

knife, carefully gouge out the inside, leaving the shell intact. Set the shells

aside and chop the pulp.

 

Heat the oil in a medium skillet over medium-high heat. When it's hot, add the

garlic, shallot, basil, parsley, and mint. Reduce the heat to medium and sauté,

just to season the oil, about 2 minutes. Add the chopped eggplant pulp,

zucchini, and bread crumbs. Stir well to blend with the herbs. Add the vegetable

broth, turn up the heat to medium-high, and bring to a simmer. Cover the

skillet, reduce the heat to medium-low, and simmer until the eggplant and

zucchini are soft enough to mash, about 15 minutes.

 

Using a slotted spoon, transfer the vegetables to a large mixing bowl, leaving

the broth in the saucepan. Place the eggplant shells in the saucepan, cover, and

simmer gently until the shells are soft, but not mushy, about 10 minutes.

 

Meanwhile, heat the over to 350°F. Squirt an 8-inch baking dish with nonstick

spray or lightly grease with unsalted butter.

 

Mash the zucchini-eggplant mixture with a fork. Add the ricotta, Gruyère, and

egg, and stir well to blend.

 

When the eggplant shells are soft, use a spoon to fill them with the cheese

mixture. Place them upright in the prepared baking dish, cover with foil, and

bake until the filling is set, about 25 minutes.

 

Remove the foil and sprinkle the tops with the Parmesan cheese. Continue baking,

uncovered, until the cheese has melted, about 5 minutes.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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