Eggplant Stuffed With Piquillos And Manchego

Recipe Ingredients

2		Japanese eggplants - (abt 5 oz ea)
		= (preferably white or lavender)
2 tablespoons	30ml	Olive oil
1		Garlic clove - minced
1 teaspoon	5ml	Chopped fresh thyme leaves
4		Canned piquillo peppers - drained, patted dry,
		And diced
3/4 cup	109g / 3.8oz	Panko - (Japanese bread crumbs)
3/4 cup	109g / 3.8oz	Grated 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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