Stuffed Eggplant Recipe by Micky Fay
Cooking Instructions about 1 hour 1 Take eggplant and cut around the stem in a circle be careful not to cut all the way thru leave connected on one side.. cut eggplant down the center and open it up..one half at a time cut in long triangle slits removing every other one do the other side..your eppplant should now look like an open fan 2 Drizzle olive oil over the eggplant salt & pepper.slice tomatoes and place in between the slits..take chopped garlic (you can use raw or sauté first if u prefer)stuff inside the slits with the tomatoes now slice fresh mozzarella one nice size ball about 2 to 3 inches round, put in between the slits.now put fresh basil..alot of it..chop some leave some leafs whole put all over the eggplant. close it up.you can use scewers if u want to hold it closed parsley or cilantro garnish how u like. 3 When cooking acacionaly take out of oven and make sure cheese not oozing out..shove it back in if it is..put more oil and salt and pepper 4 When eggplant looks soft all over its cooked..take out of oven and push all cheese that came out back in..let cool for about 10 min..remove scewers slice and serve.. 5 U can drizzle with balsamic vinegar if u like..you can also serve this as a cold appetizer 6 1 Take eggplant and cut around the stem in a circle be careful not to cut all the way thru leave connected on one side.. cut eggplant down the center and open it up..one half at a time cut in long triangle slits removing every other one do the other side..your eppplant should now look like an open fan 1 Take eggplant and cut around the stem in a circle be careful not to cut all the way thru leave connected on one side.. cut eggplant down the center and open it up..one half at a time cut in long triangle slits removing every other one do the other side..your eppplant should now look like an open fan 2 Drizzle olive oil over the eggplant salt & pepper.slice tomatoes and place in between the slits..take chopped garlic (you can use raw or sauté first if u prefer)stuff inside the slits with the tomatoes now slice fresh mozzarella one nice size ball about 2 to 3 inches round, put in between the slits.now put fresh basil..alot of it..chop some leave some leafs whole put all over the eggplant. close it up.you can use scewers if u want to hold it closed parsley or cilantro garnish how u like. 2 Drizzle olive oil over the eggplant salt & pepper.slice tomatoes and place in between the slits..take chopped garlic (you can use raw or sauté first if u prefer)stuff inside the slits with the tomatoes now slice fresh mozzarella one nice size ball about 2 to 3 inches round, put in between the slits.now put fresh basil..alot of it..chop some leave some leafs whole put all over the eggplant. close it up.you can use scewers if u want to hold it closed parsley or cilantro garnish how u like. 3 When cooking acacionaly take out of oven and make sure cheese not oozing out..shove it back in if it is..put more oil and salt and pepper 3 When cooking acacionaly take out of oven and make sure cheese not oozing out..shove it back in if it is..put more oil and salt and pepper 4 When eggplant looks soft all over its cooked..take out of oven and push all cheese that came out back in..let cool for about 10 min..remove scewers slice and serve.. 4 When eggplant looks soft all over its cooked..take out of oven and push all cheese that came out back in..let cool for about 10 min..remove scewers slice and serve.. 5 U can drizzle with balsamic vinegar if u like..you can also serve this as a cold appetizer 5 U can drizzle with balsamic vinegar if u like..you can also serve this as a cold appetizer 6 6 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Baked Chicken Scallion pancakes Alfredo sauce Soy Sesame Tabasco Salad Dressing Roast Pork Tenderloin with a Green Peppercorn Cream Sauce BBQ Baked Chicken Scallion pancakes Alfredo sauce Soy Sesame Tabasco Salad Dressing Roast Pork Tenderloin with a Green Peppercorn Cream Sauce Pineapple fluff Breakfast casserole Lentils with Rice Chicken congee Roast Pork Tenderloin with a Green Peppercorn Cream Sauce BBQ Baked Chicken Steven's Cheese stuffed Crescent Rolls Strawberry/Beet jam Fresh Veggie Sticks and Walnut Miso Dip Rankinshire Fudge Pineapple fluff Breakfast casserole Lentils with Rice Chicken congee Roast Pork Tenderloin with a Green Peppercorn Cream Sauce BBQ Baked Chicken Steven's Cheese stuffed Crescent Rolls Strawberry/Beet jam Fresh Veggie Sticks and Walnut Miso Dip Rankinshire Fudge