Updated: Jul 6
Inspired by The Art of Greek Cookery
Combining the wonderful flavors of France and the Mediterranean, this classic stuffed eggplant recipe tastes like an old-fashioned ratatouille dish, but made quick and easy. By adding fennel to the dish, I managed to add a burst of freshness. Served along side potatoes and cod (recipes coming soon), I found this dinner to be summery but hearty.
1 large eggplant, peel by leaving alternating stripes of skin
1/2 onion, chopped
2 large tomatoes, chopped
3 cloves garlic, minced
Handful of parsley, chopped
1 fennel bulb, minced
2 tablespoons olive oil
Salt and pepper
1/2 cup water
Yields: serving for 2
Prep Time: 30 minutes
Cook Time: 40 minutes
Peel the eggplant lengthwise into 1-inch stripes, alternating between skin on and skin off.
Sprinkle the eggplant with salt and set aside while you prepare the filling.
In a bowl, mix the onions with the tomatoes, garlic, parsley, fennel, salt and pepper and olive oil. Set aside.
Make incisions in the eggplant about 3 inches long and about 2 inches deep. Add some of the mixture in the incisions.
Place the eggplant in a saucepan.
Surround the eggplant with the remaining filling.
Add the water.
Bring the mixture to a boil.
Cover and simmer on low heat for 40 minutes until the eggplant is tender.
Adjust the seasonings. Serve warm or cold.