A few weeks ago I wrote about the purchasing eggplant at the market. Don’t worry, I didn’t leave it in my fridge for a few weeks. I cooked it that week, but forgot, until now, to share the experience. This is probably because I didn’t get to eat the eggplant when it first came out of the oven, but enjoyed it as leftovers the next day. (I also forgot to take a photo.)
This dish is tasty right out of the oven or an lunch the next day.
Eggplant stuffed with tomatoes
Adapted from Braised Eggplant and Tomatoes found at TheKitchn
- 1 large eggplant, halved lengthwise and cut into thirds – approximate cost $2.00
- 1 teaspoon salt– approximate cost $0.10
- 1 small Vidalia onion, chopped – approximate cost $0.75
- 1/8 cup olive oil– approximate cost $0.40
- 2 fresh tomatoes, chopped – approximate cost $1.50
- 1 teaspoon dried parsley– approximate cost $0.10
- 1 teaspoon dried basil– approximate cost $0.10
- Place eggplant pieces in a baking pan, cut sides up. Sprinkle each pieces with salt.
- Allow the eggplant to sweat out the bitter juices (which the salt draws out) for 10-15 minutes.
- Rinse the salt off of the surface of the eggplant.
- Pre-heat oven to 400 degrees Fahrenheit.
- Sautee onions in a small amount of olive oil until translucent (about 5 minutes).
- Mix onions, tomato, basil, and parsley in a bowl.
- Scoop the tomato mixture on top of the eggplant.
- Drizzle with remaining olive oil, allowing some to overflow into the bottom of the pan
- Bake for about 45 minutes, until the eggplant is soft.
Makes 4 servings (approximate cost: $1.24 per serving)