Eggplant Tian

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Eggplant Tian
Eggplant Tian
2 small eggplant, halved lengthwise
2 tbsp. chopped kalamata olives
1 tbsp. capers
1/2 tsp. oregano
1 medium tomato, cored and diced
1/2 clove garlic, minced
Salt and freshly ground pepper to taste
1/2 cup panko breadcrumbs

Prep: 15 minutes, Cook: about 45 minutes, Serves: 4

Preheat oven to 400°F and line a baking sheet with foil. Place eggplant cut side down on foil and bake for 20 to 30 minutes or until tender; set aside to cool. Scoop out flesh, leaving a 1/4-inch shell. Chop flesh coarsely and place in a medium bowl. Stir in olives, capers, oregano, tomato and garlic; season with salt and pepper. Fill eggplant halves with mixture and sprinkle with breadcrumbs. Cover loosely with foil and bake for 15 minutes.

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