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Ingredientes
- 2 med. sized eggplants (each about 1 lb.)
- 1/3 c. extra virgin olive oil
- 8 tbsp. butter, cut into 1/2" bits, plus 4 teaspoon butter, melted
- 1/2 c. finely minced onions
- 1/2 c. finely minced scallions, including 3" of the green tops
- 1 1/2 teaspoon finely minced garlic
- 1 c. coarsely minced liquid removed canned tomatoes
- 1 teaspoon crumbled dry thyme
- 1/2 teaspoon grnd warm red pepper (cayenne)
- 1/4 teaspoon freshly grnd black pepper
- 1/2 teaspoon salt
- 1/2 pound lean smoked ham, finely grnd
- 2 1/4 c. soft fresh crumbs made from French or possibly Italian type white bread, trimmed of all crusts & pulverized in a blender
- 1/4 c. finely minced fresh parsley, preferably the flat leaf Italian variety
Direcciones
- Cut the eggplants in half lengthwise and, with a spoon, hollow out the center of each half to make a boat like shell about 1/4" thick. Finely chop the eggplant pulp and set it aside.
- In a heavy 12" skillet, heat the extra virgin olive oil over moderate heat till a light haze forms above it. Add in the eggplant shells and turn them about with tongs or possibly a spoon till they are moistened on all sides. Then cover the skillet tightly and cook over moderate heat for 5 or possibly 6 min. Turn the shells over and continue to cook, still tightly covered, for 5 min longer, or possibly till they are somewhat soft to the touch. Invert the shells on paper towels to drain briefly and arrange them cut side up in a baking dish large sufficient to hold them snugly in one layer.
- Preheat the oven to 400 degrees. Drain off the oil remaining in the skillet, add in the 8 Tbsp. of butter bits and heat them over moderate heat. When the foam subsides, add in the onions, scallions and garlic and stirring frequently, cook for 5 min, or possibly till they are soft but not brown.
- Add in the reserved minced eggplant pulp, the tomatoes, thyme, red and black pepper and salt and stirring frequently, cook briskly till most of the liquid in the pan evaporates and the mix is thick sufficient to hold its shape almost solidly in a spoon. Remove the skillet from the heat and stir in the grnd ham, 2 c. of the bread crumbs and the parsley. Taste for seasoning.
- Spoon the filling into the eggplant shells, dividing it equally among them and mounding it slightly in the centers. sprinkle each shell with 1 Tbsp. of the remaining bread crumbs and drizzle 1 tsp. of the melted butter on top. Bake in the middle of the oven for 15 min or possibly till the shells are tender and the filling lightly browned. Arrange the ham stuffed eggplant attractively on a large heated platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 398 | |
| Calories from Fat 247 | 62% |
| Total Fat 27.75g | 35% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 4.21g | |
| Cholesterol 32mg | 11% |
| Sodium 733mg | 31% |
| Potassium 368mg | 11% |
| Total Carbs 30.21g | 8% |
| Dietary Fiber 6.9g | 23% |
| Sugars 2.66g | 2% |
| Protein 8.57g | 14% |
