Melanzane In Porchetta

Recipe Ingredients

2 lbs	908g / 32oz	Japanese eggplant
		Salt - to taste
2 cups	292g / 10oz	Fresh bread crumbs
2 tablespoons	30ml	Finely-chopped parsley
1 tablespoon	15ml	Finely-chopped fennel fronds
1/2 tablespoon	7.5ml	Finely-chopped garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Extra-virgin olive oil

Recipe Instructions

Make cut along length of each eggplant but do not cut clear through, so eggplants look like open books. Score each "page" with sharp knife, making diagonal cuts 1/4-inch deep in one direction, then repeating crosswise to make diamonds. Lightly salt and place eggplants, open, in colander to drain 30 minutes.

Grill skin side and flesh side of each eggplant over hot coals or on grill pan set over medium heat, 2 1/2 minutes each side. Turn them gently; you want them to retain their shape for stuffing. Cool.

In bowl, mix bread crumbs, parsley, fennel, garlic, salt and pepper. Stir in 1/2 cup olive oil. Stuff eggplants with bread-crumb mixture, about 3 tablespoons each. (If you notice many seeds in eggplants, remove them.)

Close eggplants and place in baking dish with remaining oil. Cover with foil and bake at 325 degrees until tender, about 1 hour, turning once after 30 minutes.

This recipe yields 4 servings.

Each serving: 611 calories; 875 mg sodium; 1 mg cholesterol; 55 grams fat; 28 grams carbohydrates; 5 grams protein; 2.56 grams fiber.

Source:
The Los Angeles Times, 07-28-1999

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