Sun Dried Tomato Stuffed Baked Eggplant Recipes

SUN-DRIED TOMATO STUFFED BAKED EGGPLANT

Steps:

• Cut the eggplant in half lengthwise; remove the pulp, leaving a shell about 1/2" thick.
• Butter the inside of the shell.
• Dice the eggplant pulp and set aside.
• Melt 1/2 the butter in a saucepan; stir in the onion and sautee until straw-colored, about 3-5 minutes.
• Add the diced eggplant pulp, sun-dried tomatoes, basil, thyme, salt, and pepper; cook over moderate heat until the vegetables are browned, about 5-8 minutes.
• Spoon the mixture into the eggplant shells; sprinkle with cheese.
• Cover with the breadcrumbs, which have been lightly sauteed in the remaining butter; place stuffed eggplant in a shallow baking pan.
• Pour 1/2" boiling water into the pan; bake in a preheated 325*F.
• oven for 15-20 minutes.
• Cut and serve hot with pasta, bread, or salad.

EGGPLANT AND SUN-DRIED TOMATO SPREAD

Steps:

• Preheat oven to 400°F with rack in middle.
• Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
• Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
• Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07