Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Ingredients:
- 4-6 large eggplants
- Day-old bread, stripped of the crust and crumbled (for amount see below)
- Garlic, minced (to taste -- 1 to 2 cloves)
- Parsley, minced (to taste -- about a quarter cup)
- Grated pecorino (Romano will be fine. 1/4 to 1/2 cup; you want enough to flavor the filling but not overpower it)
- Olive oil
- Freshly ground black pepper
- Salt
Preparation:
Stem the eggplants, blanch them in salted water, cut them in half, and scoop out the pulp with a spoon.
Sliver the pulp; for every cup of slivered eggplant pulp you'll need about 2/3 to 3/4 cup crumbled bread. Mix together the bread, garlic, parsley and cheese, and season the mixture to taste with salt and pepper.
Put the eggplant shells in an ovenproof dish and fill them with the mixture, drizzle them with olive oil, and bake in a moderate (375 F or 190 C) oven until done, 45 minutes to an hour.
A wine? A white, and I would go with a Ciro'.
Sliver the pulp; for every cup of slivered eggplant pulp you'll need about 2/3 to 3/4 cup crumbled bread. Mix together the bread, garlic, parsley and cheese, and season the mixture to taste with salt and pepper.
Put the eggplant shells in an ovenproof dish and fill them with the mixture, drizzle them with olive oil, and bake in a moderate (375 F or 190 C) oven until done, 45 minutes to an hour.
A wine? A white, and I would go with a Ciro'.