A tasty version of a versatile vegetable. Adapted from The Wonderful Food of Provence (c) 1968, Roger Rebstock & Peta J Fuller (translated from French edition 1953).

Ingredients

2	eggplant, large, unpeeled!
1	teaspoon olive oil
4	anchovy fillets
2	cloves garlic, peeled & crushed
1/2	cup bread crumbs
1/4	tsp salt
1/4	tsp pepper

Directions

1. Trim & cut eggplants in half lengthwise.
   
   
2. Coat them lightly with olive oil--either from a spray or brush.
   
   
3. Microwave for 8-10 minutes, or until centers are soft.
   
   
4. Scrape out pulp being careful not to break the outside skin.
   
   
5. Mash the pulp with anchovy fillets (1-2 per eggplant), bread crumbs, crushed coves of garlic, salt & pepper (to taste).
   
   
6. Brown this mixture in a non-stick skillet using the remaining olive oil or cooking spray.
   
   
7. Fill the shells and bake 357 degrees for 30 minutes.
   
   

Categories

Vegetables, Side Dish, Mediterranean, Bake, Microwave

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in cholesterol Very high in dietary fiber High in manganese High in niacin High in potassium

Bad points High in sodium High in sugar