Melanzane 'Mbuttunate
Jun 19, 2024
This recipe was created by Beryl Shereshewsky and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!
- Course
- Entree
Tags
For this recipe you will need:
- A casserole dish big enough to hold your eggplant
- Tinfoil
Ingredients
- Italian eggplant, small/medium sized
- Cherry tomatoes
- Breadcrumbs
- Fresh dill
- Black pepper
- Chili powder
- Salt
- Garlic, minced
- Extra virgin olive oil (EVOO)
Instructions
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Preheat oven to 350⁰F.
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Cut the eggplant in half, score their flesh with a knife, sprinkle with salt, and let rest for 30 minutes. Wash and pat dry.
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Dice the tomatoes in quarters and set aside.
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Combine breadcrumbs with minced dill, garlic, salt, pepper, and chili to taste, and a generous pour of EVOO.
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Stuff eggplants with the mixture (3-4 tablespoons per eggplant should suffice).
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Place the eggplant into the casserole dish, along with the diced cherry tomatoes, cover with tinfoil, put into oven for at least an hour. Around the 40 minute mark you can remove the tinfoil so that both eggplant and tomatoes can roast a little.
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The dish is ready when the eggplants are pierced with a toothpick, and they are very very soft.
