Stuffed Eggplant Appetizer
Appetizers • Greek
Description
Stuffed Eggplant Appetizer
Ingredients
- Eggplants 1 piece
- Olive Oil 3 tablespoons
- Tomatoes 3 pieces
- Onion 1 head
- Garlic 1 clove
- Sun-Dried Tomatoes 2 tablespoons
- Capers 1 tablespoon
- Breadcrumbs 1½ tablespoons
- Melted Cheese 5 oz
- Fresh basil leaves 1 tablespoon
- Grated Pecorino Pepato Cheese 2 tablespoons
- Salt to taste
- Vegetable Oil 2 tablespoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the eggplant lengthwise. Chop the round pieces for the filling. Arrange the slices on parchment paper, brush with olive oil, and season with salt and pepper. Place in an oven preheated to 355°F (350 degrees Fahrenheit) for 15 minutes.
Step 2
Place the tomatoes in boiling water for one minute, then peel them. Cut the tomatoes in half, remove the seeds, and finely chop the remaining flesh.
Step 3
Prepare the filling. In a large skillet, heat one tablespoon of vegetable oil and sauté the finely chopped onion, the chopped eggplant pieces reserved for the filling, and the minced garlic for 5 minutes. Add the chopped tomatoes, minced basil leaves, and tomato paste, and cook for another 5 minutes. Add the capers, season with salt and pepper. Allow the mixture to cool.
Step 4
Cut the mozzarella into small pieces, sprinkle them over the eggplant slices, and top with the filling. Roll them up, tucking the ends of the slices at the base.
Step 5
Brush the rolls with olive oil. Mix the breadcrumbs with the grated Parmesan cheese, sprinkle this mixture over the rolls, and place a basil leaf brushed with vegetable oil on each roll.
Step 6
Bake for 20 minutes at 355°F (350 degrees Fahrenheit).
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!