Serves 4-6
Ingredients
- 2 eggplants, medium to small
- 8-9 olives, chopped
- 2-3 cloves garlic
- 12 cherry tomatoes, chopped
- ¼ cup flat leaf parsley
- 1 cup Aleia’s Italian Bread Crumbs
- 2 cups Pecorino Romano
- 4 flat anchovy fillets in oil, reserve 1 Tbsp. anchovy oil
- ¼ cup olive oil
- 1 tsp cracked black pepper to your taste
Preparation
- Preheat the oven to 375° F.
- To begin set aside 1 Tbsp. of anchovy oil.
- Halve eggplants lengthwise. Scoop out the center of eggplants halfway into the eggplant. Set the shells and eggplant flesh aside.
- Place eggplant boats on a baking tray, lined with parchment paper and drizzled with olive oil.
- Chop the eggplant flesh.
- Chop the olives.
- Chop the garlic.
- Chop the parsley.
- Chop 4 anchovy fillets.
- In a pan, medium-low heat, add 1 Tbsp. olive oil and 1 Tbsp. of anchovy oil add chopped garlic and sauté, about 5 minutes.
- Add the anchovies and mash with a spoon to make a paste.
- Turn the heat up to medium-high and add chopped tomatoes, olives, and parsley.
- Remove the pan from heat.
- Add chopped eggplant.
Enjoy!
Comments 2
I see that you do not salt the eggplant and let the bitter liquid drain out. Do you have a reason for this? I ask, only because I’m lazy, and would LOVE to omit a recipe step!
Hi Terry,
Thank you for contacting us. Salting eggplant is a common method of removing excess moisture and bitterness. Some recipes do not require salting eggplant. If you are making stuffed eggplant and use fresh eggplant with a firm skin and good weight to it, you can skip the salting process. Heavier fruit indicates freshness and hydration. For older eggplant, you may need to salt it to remove moisture and bitterness.
Enjoy!