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Ingredientes
- 1 1/2 lb Or possibly 2-large aubergine Salt and pepper
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 4 c. Vegetable broth
- 1 c. Coarse grind polenta
- 1/4 lb Kalamata olives, pitted and finely minced
- 1/4 lb Gorgonzola cheese
- 1 med Onion, chopped
- 1 Tbsp. Minced fresh thyme">lemon thyme or possibly combination of thyme and lemon zest
Direcciones
- 1 Preheat oven to 400 degrees. Cut the tips from the aubergines, wash and slice in half lengthwise. Make little crosscuts in the pulp, sprinkle with salt and pepper, and drizzle with 2 Tbsp. of the oil. Place on a baking sheets, cut side up, and roast for 20 min.
- 2 Meanwhile, heat 3 c. broth to boiling in a large saucepan. Reduce the heat to low and add in the polenta in a stead stream, whisking constantly, till thickened. Cook for 25 min, stirring frequently and adding additional broth if necessary. The finished polenta will have a thick, creamy consistency.
- 3 Rinse a 14x16-inch metal pan with cool water. Shake off the excess water but don't dry. Stir the olives and chese into the polenta and pour into the pan. Cold to room temperature.
- 4 Remove the aubergines from the oven and carefully scoop out the pulp, leaving about 1/4-inch in the shell. Chop finely. Heat 2 Tbsp. oil in a skillet and saute/fry the onion over low heat for 5 min or possibly till soft.
- Add in the aubergine pulp and saute/fry for another 5 min, stirring constantly.
- 5 Using your hands, crumble the cooled polenta into the aubergine mix and mix well.
- 6 Fill the aubergine boats with the polenta and aubergine. Place in an ovenproof pan. Drizzle the boats with the remaining oil, sprinkle with lemon thyme, and bake in a 450 degree oven for approximately 20 min.
- Serve at room temperature.
- VARIATIONS: For a creamier filling, add in 1/4-c. cream at the end of step 5.
- MAKE AHEAD: The polenta can be made up to 1 day in advance and refrigerated. Bring to room temperature before assembling the boats.
- )Melanzana Ripiena.
- Serves 4, takes 90 mins with moderate difficulty. I thought I had tasted just about every variation of stuffed aubergine there was to taste. And then I was invited for dinner at my friend's house and she served the most inventive, the most savory, the most wonderful stuffed aubergine I have ever eaten. Here it is,
- oil gets eaten.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 4 servings | |
| Calories 478 | |
| Calories from Fat 281 | 59% |
| Total Fat 31.85g | 40% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1589mg | 66% |
| Potassium 174mg | 5% |
| Total Carbs 39.26g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.85g | 3% |
| Protein 9.49g | 15% |
