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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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One of my favourite ways to cook eggplant. This comes out beautiful and tastes so amazing! Poblano peppers give it just a touch of spicyness. It is so filling, that can be served as a main course. Omit ham for a vegetarian version. Ingredients:
1 lg. eggplant (try to get a skinny long one) |
salt to taste |
about 1/2 lb. ham, thinly sliced |
2-3 tomatoes, thinly sliced |
2 poblano peppers, deseeded and sliced in strips |
about 1/2 lb. cheese (like sharp white cheddar), thinly sliced |
1/2 cup mayo |
2 cloves garlic, pressed through the garlic press |
2 tbsp. fresh parsely leaves, chopped |
salt and pepper to taste |
Directions:
1. Wash the eggplant and slice in half lengthwise (keep the tail)
2. Slice each half in wedges, creating a fan. Make sure the wedges stay attached to the tail. (Refer to pictures).
3. Sprinkle some salt on the cut sides of the eggplant.
4. Place the eggplant fans, cut side down, onto a lightly greased baking sheet.
5. Slice the meat, tomatoes, peppers and cheese into strips about the size of the eggplant wedges.
6. Stuff the strips between the eggplant wedges (a little bit of everything into each opening).
7. In a small bowl, mix together mayo, crushed garlic , about 1/2 tsp. of salt and pepper to taste. Spread the mayo mixture over the stuffed eggplant, trying to get some into the creases.
8. Bake in preheated 385F oven for about 30 min. Let cool slightly, then remove with a lg. spatula to the platter. Sprinkle with chopped parsely. Can be served warm or cold.
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