STUFFED EGGPLANT

WHY THIS RECIPE WORKS Stuffed eggplant is terrifically appealing and can be made in myriad ways. This recipe is a study in simplicity, requiring very little prep work, and the best part is that the flavor of the eggplant itself shines through. We selected Italian eggplant as the best variety for stuffing —one half made a perfect side-dish portion, and two halves were ideal as a main dish. Next, we worked on the best way to cook the eggplant before stuffing, cutting the eggplants in half before cooking and baking them on a preheated baking sheet covered with foil until tender, in just under an hour. We chose to stuff our eggplants with a mixture of sautéed onion, garlic, and tomatoes combined with Pecorino Romano cheese and pine nuts for a nice blend of tastes and textures. If you can’t find Italian eggplants, substitute small globe eggplants.

Serves: 4

Total time: 1 hour 15 minutes

INGREDIENTS:

• 4 Italian eggplants (10 ounces each), halved lengthwise
• ¼ cup extra-virgin olive oil
• Salt and pepper
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• 1 pound plum tomatoes, cored, seeded, and chopped
• 2 ounces Pecorino Romano cheese, grated (1 cup)
• ¼ cup pine nuts, toasted
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. Adjust oven racks to upper-middle and lowest positions, place parchment paper–lined rimmed baking sheet on lower rack, and heat oven to 400 degrees.
2. Brush cut sides of eggplant with 2 tablespoons oil and season with salt and pepper. Place eggplant cut side down on preheated sheet and carefully cover with aluminum foil. Roast until eggplant is golden brown and tender, 50 to 55 minutes. Transfer eggplant, cut side down, to paper towel–lined baking sheet and let drain.
3. Meanwhile, heat remaining 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened and browned, about 10 minutes. Stir in garlic, oregano, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in tomatoes, ¾ cup Pecorino, pine nuts, and vinegar and cook until warmed through, about 1 minute. Season with salt and pepper to taste.
4. Return eggplant, cut side up, to sheet. Using 2 forks, gently push eggplant flesh to sides to make room in center for filling. Mound ¼ cup filling into eggplant halves and sprinkle with remaining ¼ cup Pecorino. Roast on upper rack until cheese is melted, 5 to 10 minutes. Sprinkle with parsley. Serve.