Recipe: Baked Rice-Stuffed Eggplant (with tomato, ham, and pine nuts)

BAKED RICE-STUFFED EGGPLANT

2 small Italian eggplants, about 8 ounces each
2 teaspoons olive oil
1/2 cup chopped onion
1 cup cooked white rice
1 plum tomato, halved, seeded and diced
1 tablespoon chopped ham
1 tablespoon pine nuts
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon grated Parmesan cheese

Preheat oven to 400 degrees F.

Cut eggplants in half lengthwise. Score cut side at 1/2-inch intervals, brush lightly with 1 teaspoon of the olive oil and place cut side down on baking sheet.

Bake until browned and eggplant is tender when pierced with skewer, about 15 minutes. Reduce oven temperature to 350 degrees F.

Meanwhile, combine onion and remaining olive oil in large skillet. Cook, stirring until onion is tender, about 5 minutes.

Stir in rice, tomato, ham, pine nuts, parsley and salt and pepper until blended. Remove from heat.

Using a spoon, carefully remove eggplant flesh, leaving a 1/2-inch-thick shell intact. Chop flesh and add to rice mixture. Pack rice mixture into the scooped-out eggplant shells. Sprinkle with Parmesan. Arrange on baking sheet, cover lightly with foil.

Bake 20 minutes. Uncover and bake until tops are browned, about 10 minutes more.

Makes 4 servings
Source: Bertolli