Eggplant Stuffed with Green Manzanilla Olives, Pesto and Pine Nuts
Ingredients:
Preparation:
Preheat oven to 350°C/180°F.
On a work surface, hollow out the eggplant halves, leaving ¾ inch flesh along interior walls. Chop eggplant flesh and set aside.
In a skillet over medium heat, sauté chopped eggplant, garlic, and onion in olive oil, stirring for 4 to 5 minutes.
In a bowl, mix cooked eggplant mixture with pesto, egg, breadcrumbs, and olives. Stuff eggplants with mixture.
Pour tomato purée into an ovenproof baking dish and add stuffed eggplant. Bake on middle rack for 40 minutes. Serve topped with olive rings, pine nuts, cayenne pepper rings, and fresh parsley.
Buen apetito!
Ingredients
Directions
Preheat oven to 350°C/180°F.
On a work surface, hollow out the eggplant halves, leaving ¾ inch flesh along interior walls. Chop eggplant flesh and set aside.
In a skillet over medium heat, sauté chopped eggplant, garlic, and onion in olive oil, stirring for 4 to 5 minutes.
In a bowl, mix cooked eggplant mixture with pesto, egg, breadcrumbs, and olives. Stuff eggplants with mixture.
Pour tomato purée into an ovenproof baking dish and add stuffed eggplant. Bake on middle rack for 40 minutes. Serve topped with olive rings, pine nuts, cayenne pepper rings, and fresh parsley.
Buen apetito!