Ingredients:
- 2 large eggplants, about 1 pound each
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/4 cup chopped onion
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground pepper
- 8 ounces minced or ground cooked ham
- 2 cups fresh bread crumbs
- 2 tablespoons fresh chopped parsley
Preparation:
Cut the eggplants in half lengthwise and remove pulp to make a scooped-out shell, 1/2 inch thick. Chop the eggplant pulp coarsely and set aside. Heat the olive oil in a large skillet over medium-low heat; cook the eggplant shells, cut side down, for 5 minutes. Remove shells to a shallow baking dish. Add butter to skillet; sauté onions and garlic for 2 minutes. Add reserved eggplant pulp, tomatoes, thyme, cayenne and pepper and cook over brisk heat until most of the liquid has evaporated and the mixture is thick. Remove from heat and mix in ham, bread crumbs and coriander. Fill the eggplant shells with the stuffing mixture; bake in a preheated 400° oven for 15 minutes, until slightly browned.Serves 4.
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