Recipe - Stuffed Eggplant Basilicata Style

2 small Eggplants; about One half lb.
each
Salt for sprinkling on top
of the eggplant
1 lg Garlic clove; finely chopped
2 tablespoon Fine dried bread crumbs
1 teaspoon Minced fresh oregano; or or
One half t. dried
1 tablespoon Chopped fresh Italian
parsley
1 tablespoon Extravirgin olive oil; plus
additional oil for
drizzling on eggplants
1 One half tablespoon Imported green olives; fine
chopped, pitted

Leave the skins on the eggplants, but trim off and discard the stems and
navels. Cut the eggplants in half lengthwise. Make slashes about 1 inch
deep in their flesh on the cut sides and sprinkle them with salt. Place the
halves cut sides down in a colander. Place the colander in the sink or over
a dish and let stand so the bitter liquid drains out of the seeds, about 40
minutes. Meanwhile, preheat an oven to 375 degrees F. Cover a baking sheet
with aluminum foil. Rinse the eggplant under cold water and pat dry
thoroughly with a clean kitchen towel. In a small bowl, mix together the
garlic, bread crumbs, oregano, parsley, the 1 tablespoon olive oil, and
olives. Using your fingers, work as much of the mixture as you can into the
slashes in the eggplant halves. Spread any remaining mixture on top of the
eggplants. Place the eggplant halves cut sides up on the foillined sheet
and drizzle generously with olive oil. Bake on the middle rack of the oven
until completely tender when pierced. Sprinkle with 2 tablespoons chopped
fresh Italian parsley and then with salt and freshly milled black pepper.
Bake, uncovered, in an oven preheated to 400 degrees F until completely
tender when pierced with a knife, about 30 minutes. Serve warm or at room
temperature. Yield: 4 servings

MCBusted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Julia Della Croce, Show #DJ9209

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 18, 1998