Orange Scented Stuffed Eggplant
|Eggplant||1 1⁄2 Pound|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Small, chopped|
|Mushrooms||8 , chopped|
|Canned italian tomatoes||3 , drained|
|Orange peel strips||8 (No Pith Use A Potato Parer To Scrape Off The Peel)|
|Kalamata olives||10 , pitted and halved|
|Black pepper||1⁄4 Teaspoon|
|Herb stuffing mix/Seasoned breadcrumbs||3⁄4 Cup (12 tbs) (Not The Stovetop Variety)|
|Garlic||1 Clove (5 gm), crushed|
Halve the eggplant lengthwise.
To make the shells, cut a slit 3/4 inch inside the peel.
Cut the centers in a crisscross pattern at 1/2-inch intervals.
Do not cut through the peel.
Salt the halves, pressing them open so that the salt gets into the cuts.
Let them drain in a colander for 30 minutes.
Rinse the eggplant thoroughly.
Scoop out the cut part, which will come out diced, leaving the shells.
Squeeze the juice out of the diced eggplant.
Preheat the oven to 375° F.
Heat 2 tablespoons of oil in a large skillet, and stir-fry the garlic, onion, diced eggplant, and mushrooms over high heat until their juice has evaporated and they begin to brown.
Add more oil if needed.
Add the tomatoes, breaking them up with a spoon, orange peel, olives, and pepper, and cook over medium heat, stirring often, for 8 to 10 minutes.
Stir in the stuffing mix or seasoned crumbs.
Divide the stuffing among the eggplant shells and place them in a large baking pan.
Pour 1 inch of water into the pan, add the remaining tablespoon of oil and the crushed garlic.
Brush additional oil on the cut edges of the eggplant shells.
Cover loosely with foil and bake on the middle shelf of the oven for 45 minutes.
Remove the foil and bake 15 minutes longer.
The eggplant can be kept warm, covered, for 30 minutes.