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2 sm Eggplants; (about 1/2lb.
-each)
Salt for sprinkling on top
-of the eggplant
1 lg Garlic clove; finely chopped
2 tb Fine dried bread crumbs
1 ts Minced fresh oregano; or 1/2
-teaspoon dried oregano
1 tb Chopped fresh italian
-parsley
1 tb Extra-virgin olive oil; plus
-additional oil for
-drizzling on eggplant
1 1/2 tb Pitted imported green
-olives; finely chopped
Leave the skins on the eggplants, but trim off and discard the stems and
navels. Cut the eggplants in half lengthwise. Make slashes about 1 inch
deep in their flesh on the cut sides and sprinkle them with salt. Place the
halves cut sides down in a colander. Place the colander in the sink or over
a dish and let stand so the bitter liquid drains out of the seeds, about 40
minutes. Meanwhile, preheat an oven to 375 degrees F. Cover a baking sheet
with aluminum foil.
Rinse the eggplant under cold water and pat dry thoroughly with a clean
kitchen towel. In a small bowl, mix together the garlic, bread crumbs,
oregano, parsley, the 1 tablespoon olive oil, and olives. Using your
fingers, work as much of the mixture as you can into the slashes in the
eggplant halves. Spread any remaining mixture on top of the eggplants.
Place the eggplant halves cut sides up on the foil-lined sheet and drizzle
generously with olive oil. Bake on the middle rack of the oven until
completely tender when pierced. Sprinkle with 2 tablespoons chopped fresh
Italian parsley and then with salt and freshly milled black pepper. Bake,
uncovered, in an oven preheated to 400 degrees F until completely tender
when pierced with a knife, about 30 minutes. Serve warm or at room
temperature.
Yield: 4 servings
Bobbie’s Note: Delicious, but to eat, scoop out meat of eggplant as the
skin gets very tough.
Yields
4 Servings
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