Recipe: Eggplant Stuffed with Ricotta and Herbs (Mediterranean diet)

EGGPLANT STUFFED WITH RICOTTA AND HERBS

3 or 4 small eggplants (1/2 eggplant per serving)
Sea salt
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup extra-virgin olive oil
1/3 cup long-grain rice, parboiled for about 8 minutes to soften the grains, drained
1/4 cup minced flat-leaf parsley
1/4 cup minced fresh green herbs (such as borage, lovage, basil, summer savory, thyme, oregano or a combination)
3/4 cup fresh ricotta cheese
Dash of Tabasco sauce or cayenne pepper (optional)
Freshly ground black pepper
1/2 cup toasted unseasoned bread crumbs
1/4 cup freshly grated Parmigiano cheese

Cut each eggplant in half lengthwise; using a small paring knife or a grapefruit spoon, carefully hollow out the halves, reserving the flesh and leaving a shell not more than 1/2 inch thick. Sprinkle a little salt over the eggplant shells and turn them upside down to drain in a colander or on a cake rack.

Coarsely chop the eggplant flesh. In a saute pan over medium-low heat, gently saute the chopped eggplant with the onion and garlic in 2 tablespoons of the olive oil until the vegetables are thoroughly softened but not brown, about 15 minutes.

Remove the pan from the heat and stir in the rice, herbs and ricotta. Add Tabasco if you wish. Mix well, taste, and add salt and pepper if desired.

Preheat the oven to 350 degrees F. Lightly oil a baking dish.

Rinse the eggplant shells and pat the insides dry with paper towels. Mound the stuffing loosely in each shell and set the shells in the baking dish. Sprinkle the tops with the bread crumbs and cheese and drizzle the remaining oil over them. Add about 1/2 inch of boiling water to the baking pan.

Bake for 30 to 40 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly before serving.

Makes 6-8 servings
Source: The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health by Nancy Harmon Jenkins and Marion Nestle