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Receta Stuffed Eggplant Boats
by Global Cookbook

Stuffed Eggplant Boats
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  Raciónes: 6

Ingredientes

  •     Oil for pan
  • 3 sm Eggplants
  • 2 Tbsp. Butter
  • 4 x Cloves garlic, chopped
  • 3 x Shallots, chopped
  • 8 x Mushrooms, chopped
  • 1/2 bn Spinach
  • 1/2 c. Bread crumbs
  • 1/2 c. Minced almonds
  • 1/4 c. Parmesan cheese
  • 1 1/2 tsp Kosher salt
  • 2 Tbsp. Parsley
  • 1 tsp Oregano

Direcciones

  1. Preheat oven to 350 degrees. Brush baking sheet with oil. Slice eggplant in half lengthwise. Place eggplant cut side down on baking sheet. Bake till tender when pierced with a knife (30 to 35 min). Heat butter in a large skillet. Add in garlic, shallots, and mushrooms. Saute/fry for 5 min. Julienne the kale and add in with bread crumbs, almonds, Parmesan, salt, parsley, and oregano. Stir to combine. Remove eggplant from oven. Leave oven on.
  2. Carefully scoop tender interior meat from eggplant shells. Chop and mix eggplant meat with vegetable mix. Mound filling in eggplant shells, and bake for 30 min. Let rest for 10 min before serving.
  3. NOTES :
  4. Yield: 6 servings.