Baked Eggplant
Baked eggplant stuffed with a chunky filling of mushrooms, tomatoes, walnuts and capers makes a meatless main that looks right on a festive table. The shells are rubbed with oil and broiled first, so they are tender before they ever reach the oven. A little cinnamon in the filling adds warmth, while capers and tomato paste give it a sharp, savory backbone. The contributor suggests it for a Friday night dinner.
Instructions
Cut the eggplants in half lengthwise, leaving a rind about ¼ inch (0.5 cm) thick. Scoop out the flesh with a curved serrated grapefruit knife, chop it coarsely, and put it in a large, deep skillet or flat-bottomed wok.
Rub the inside of each eggplant shell with olive oil and set the shells on a baking sheet. Add the mushrooms, chopped tomatoes, onions, garlic, salt, cinnamon, pepper and olive oil to the skillet. Sauté for 5 to 10 minutes, until the vegetables are soft but still chunky.
While the filling cooks, broil the shells 3 inches (7.5 cm) from the heat for 8 to 12 minutes. They are ready when a fork slides in easily, so watch them closely to keep them from burning. Take them out and set them aside.
Grind the walnuts coarsely and stir them into the skillet with the capers and tomato paste until the mixture is well combined.
Spoon the filling into the eggplant shells and lay the tomato slices on top. Sprinkle with a little more salt and pepper.
Bake uncovered at 375°F for 25 to 35 minutes.
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