BAKED EGGPLANT MÈLANGEUser Submitted Recipe
2-3 eggplants, about 3 pounds, cut into 3/4” dice
16 ounces provolone, shredded or sliced
½ cup golden raisins, soaked in hot water for 10 minutes until plump, then drained
1/3 cup pine nuts
3 T extra virgin olive oil, and more for drizzling, if you like
1 garlic clove, peeled and minced
½ cup fresh basil, chopped, and more, if you like
8 fresh vine ripe medium tomatoes, diced or 1, 28 ounce can chopped tomatoes
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Using a heavy, non-stick skillet over medium heat, lightly toast the pine nuts (about 3-5 minutes). Remove and set aside. Add 2 tablespoons olive oil to pan and sauté the eggplant until just tender, about 10-15 minutes. Place into a 10” x15” rectangular pan. Sprinkle the golden raisins and pine nuts over the eggplant. Into the same pan (now emptied) put 1 tablespoon olive oil and sauté the garlic for 1 minute to soften. Add chopped (or, if using canned, crushed) tomatoes and sauté for 5 minutes or until softened, and season to taste with salt and pepper. Add the fresh basil to wilt. Pour tomato mixture on top of eggplant. Scatter provolone over all. Drizzle with more olive oil, if you like, and season to taste with salt and pepper. Sprinkle with freshly grated Parmesan and more basil if you like. Bake at 375 degrees until cheese has melted and eggplant is bubbling, about 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.
no nutrition information available
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