Thursday, October 02, 2008

Stuffed Baby Eggplant with Arugla, Fennel and Tomato Salad - M. Simon

Chef Simon served the stuffed baby eggplant on his show "Dinner Im-possible".  Slice the eggplant in half lengthwise then salt them and drain them on paper towels for about an hour.  Scoop out the seeds and fill them with your favorite bulk sausage; we used spicey.  Bake at 400 degrees for 15 min. then top with maninara sauce and cheese and return to the oven for 10 min.  We served them with a salad made of arugla, sliced tomatoes and thinly sliced fennel, dressed with good olive oil.



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