Concord Cheese Shop chef Seta Dakessian says to serve these baby eggplant with lamb or pasta or cut them up and serve them on toasted crusty bread. She adds a dollop of hummus to each one.
|4||tablespoons canola oil|
|1||large Spanish onion, finely chopped|
|3||cloves garlic, chopped|
|6||ripe tomatoes, chopped|
|1||teaspoon black pepper|
|1||teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper|
|1/4||cup chopped Italian parsley|
1. In a skillet over medium heat, heat 2 tablespoons of the canola oil. Add the onions and garlic and cook, stirring often, for 8 minutes or until the onions soften.
2. Add the tomatoes, salt, black pepper, and Aleppo or crushed pepper. Cook over low heat, stirring often, for 30 minutes.
3. Meanwhile, pull a vegetable peeler lengthwise along the eggplant to peel off strips of skin, leaving 3 strips of purple skin on each one.
4. Scrape the tomato mixture into a bowl.
5. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.
6. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the eggplant, setting them peeled sections down in the oil. Cook for 8 minutes, turning several times, or until they are golden.
7. Halve each eggplant lengthwise without cutting all the way through, so you can open each eggplant like a book. Fill the eggplant with the tomato mixture. Transfer to the baking dish. Bake for 25 minutes or until they are tender when pierced with a skewer.
8. Cut all the way through each eggplant, sprinkle each half with parsley. Adapted from Seta Dakessian