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www.RecipeFaire.com Presents:
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Eggplant Pugliese Style
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by:
Lillian Wynn
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Eggplant Pugliese Style Recipe highlights the delicious taste of eggplant using olive oil, parsley, onion, garlic, cooked meat, bread crumbs, almonds and tomato sauce.
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INGREDIENTS
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3 medium-size eggplants
(about 1/2 pound each)
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2 tablespoons olive oil
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1 tablespoon chopped parsley
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1 medium onion, chopped
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1 clove garlic, peeled and
chopped
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1 1/2 cups chopped cooked meat (see Note)
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1/2 cup fine dry bread crumbs
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1 tablespoon chopped pinenuts or almonds
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Salt and pepper
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3 or 4 tablespoons olive oil
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1 can (8 ounces) tomato sauce
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DIRECTIONS
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1:
Wash and dry eggplants; remove stems. Cut eggplants in half crosswise, and scoop out most of the pulp; reserve pulp. Heat 2 tablespoons olive oil in a skillet. Saute pulp, parsley, onion, and garlic. Add meat, bread crumbs, and pinenuts. Season with salt and pepper; set aside.
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2:
Heat 3 or 4 tablespoons olive oil in another skillet. Cook eggplant shells in hot oil until the skins start to brown. Fill each half with the meat mixture. Pour tomato sauce over each half and cover skillet.
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3:
Cook eggplant slowly 20 to 30 minutes, or until tender. If desired, place eggplant in a serving dish, add more tomato sauce, and keep in warm oven until ready to serve.
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4:
Note: If desired, 3/4 pound uncooked chopped beef, lamb, or pork may be used. Saute with pulp, parsley, onion, and garlic until browned before combining with other ingredients.
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