Stuffed Eggplant Recipe
Tomato, basil, grana padano, toasted pine nuts
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Ingredients
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Stuffed Eggplant
Method
Preparation Steps
Prepare the Eggplants
Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat. Brush the insides with olive oil and sprinkle with salt and pepper. Place them cut-side up on a baking sheet.
Make the Filling
In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the diced tomatoes, salt, and pepper. Cook for about 5-7 minutes until the tomatoes soften. Stir in the chopped basil, grated Grana Padano, and toasted pine nuts.
Stuff the Eggplants
Spoon the tomato mixture into the hollowed eggplant halves, packing it slightly. Sprinkle additional Grana Padano on top if desired.
Bake
Bake in the preheated oven for 25-30 minutes or until the eggplants are tender and the tops are golden.
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed eggplants warm!
