Cooking Index - Cooking Recipes & IdeasEggplant Stuffed With Piquillos And Manchego Recipe - Cooking Index

Eggplant Stuffed With Piquillos And Manchego

Piquillo peppers can be found at select Whole Foods markets.

Type: Vegetables
Courses: Main Course, Side dish
Serves: 4 people

Recipe Ingredients

2   Japanese eggplants - (abt 5 oz ea)
  = (preferably white or lavender)
2 tablespoons 30mlOlive oil
1   Garlic clove - minced
1 teaspoon 5mlChopped fresh thyme leaves
4   Canned piquillo peppers - drained, patted dry,
  And diced
3/4 cup 109g / 3.8ozPanko - (Japanese bread crumbs)
3/4 cup 109g / 3.8ozGrated aged manchego cheese - divided
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oven to 350 degrees.

Cut the eggplants in half lengthwise. Using a melon baller or sharp spoon, carefully scoop out the flesh, leaving thin shells; set aside. Coarsely chop the flesh.

Heat the oil in a skillet over medium heat. Add the garlic and cook until softened, then add the chopped eggplant and thyme. Cook, stirring, until the eggplant is soft, about 5 minutes. Remove from the heat and stir in the piquillos. Cool, then stir in the bread crumbs and one-half cup of the cheese. Season with salt and pepper to taste.

Divide the stuffing among the eggplant shells. Set the shells in a baking dish that's at least 3 inches deep and large enough not to crowd the stuffed shells. Top each with the remaining cheese. Carefully pour water around the eggplants to a depth of one-fourth inch or halfway up the sides of the eggplants. Cover the dish with foil.

Bake 20 minutes. Remove the foil and continue baking until the shell is very tender, about 15 minutes longer. Serve warm or at room temperature (if not serving immediately, remove from the baking dish with a slotted spatula before cooling).

This recipe yields 4 side dish or 2 main course servings.

Each of 4 servings: 220 calories; 7 grams protein; 17 grams carbohydrates; 3 grams fiber; 14 grams fat; 5 grams saturated fat; 19 mg. cholesterol; 600 mg. sodium.

Source:
The Los Angeles Times, 07-21-2004

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