Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Tomato-Stuffed Eggplant
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- #15140
A vegetarian's delight. Fresh parsley and chives add some fresh herbal flavor to the tomato-breadcrumb stuffing mixture. If you're not vegan, some gooey mozzarella would be right at home on top of these eggplants.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 medium eggplants
2 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, crushed
2 large whole tomatoes, peeled and cut in small wedges
1/2 red bell pepper, seeded and chopped
1/4 cup finely snipped chives
1/2 cup plain bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt or salt substitute to taste
black pepper, to taste
2 1/2 cups tomato juice
2 tablespoons minced fresh parsley
directions
Preheat the oven to 375 degrees F.
Slice the eggplants in half lengthwise. Carefully scrape out the flesh leaving a 1/2-inch shell. Coarsely chop the flesh. Set the eggplant shells in a single layer, cut side up, in a baking dish.
Heat the oil in a skillet over medium heat. Add the onion, garlic, tomatoes, and chopped eggplant. Cook, stirring occasionally, until the vegetables are softened.
Remove the pan from the heat and stir in the chives, bread crumbs, basil, oregano, thyme, salt, and pepper. Mix well.
Spoon the mixture into the eggplant shells. Pour the tomato juice into the bottom of the baking dish.
Place the baking dish in the oven and bake at 375 degrees F for 30 minutes, frequently basting the eggplants with the pan juices.
Remove the baking pan from the oven and serve the tomato-stuffed eggplants hot, garnished with minced parsley.
nutrition data
Nutritional data has not been calculated yet.
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