Recipe - Stuffed Eggplant Boats

Oil for pan
3 small Eggplants
2 tablespoon Butter
4 Cloves garlic; minced
3 Shallots; minced
8 Mushrooms; minced
One half bn Spinach
One half cup Bread crumbs
One half cup Chopped almonds
One fourth cup Parmesan cheese
1 One half teaspoon Kosher salt
2 tablespoon Parsley
1 teaspoon Oregano

Preheat oven to 350 degrees. Brush baking sheet with oil. Slice eggplant in
half lengthwise. Place eggplant cut side down on baking sheet. Bake until
tender when pierced with a knife (30 to 35 minutes). Heat butter in a large
skillet. Add garlic, shallots, and mushrooms. Saute for 5 minutes. Julienne
the kale and add with bread crumbs, almonds, Parmesan, salt, parsley, and
oregano. Stir to combine. Remove eggplant from oven. Leave oven on.
Carefully scoop tender interior meat from eggplant shells. Chop and mix
eggplant meat with vegetable mixture. Mound filling in eggplant shells, and
bake for 30 minutes. Let rest for 10 minutes before serving.

NOTES : Yield: 6 servings.

Recipe by: Cole Publishing Group Recipe Collection

Posted to recipeludigest by Karen Sonnessa ksonness@suffolk.lib.ny.us on
Feb 3, 1998