Wednesday, March 27, 2013

Baked Eggplant and Anchovy

Baked Eggplant and Anchovy
My own original recipe.
Prep Time: 10 minutes / Cook Time 25 minutes


1 big Chinese eggplant
1 cup dice red and yellow bell peppers
2 fresh chicken sausages - squeeze out the meat
1/2 cup crusted croutons
1/2 cup dice goat cheese
1/2 cup grated Parmesan cheese - save some for sprinkle
10 stems of fresh basil - trim
1 can anchovy (2oz)  - roughly chopped and save the oil
1 minced shallot
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 tbsp olive oil
Pinch of salt


Wash and cut the eggplant into 2 inches diagonally, then remove some of the meat (save and chop for stuffing).  Do not remove the meat at the bottom, make it like a bowl so the stuffing will not leak.  Rub the bottom of the eggplant with some salt and fry (only the bottom part) with two tbsp olive oil until it's a little wilted.

In a bowl, mix all the ingredients together and peel the eggplant, then sprinkle them with parmesan cheese.  Bake the stuffed eggplant for about 20 to 25 minutes or until cook over 325 degrees.  Serve.


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