Lenten Stuffed Eggplant
ricotta anchovy, raisin and walnut stuffed eggplant
For those of you who have given up meat for Lent, this is a very quickly prepared, but savory dish. It contains no meat and works really well with a dry red Spanish or Chilean wine. ~ Glyn
I large eggplant, split in half lengthwise and baked on an oiled cookie sheet for 45 minutes at 350.
Stuffing:
1 16 oz container whole milk ricotta
½ C whole milk mozzarella, grated
¼ C pickled sweet Italian pepper strips
¼ C currants or raisins
2 tbs capers, drained
6 oil-packed anchovy filets, drained and chopped
¼ C chopped walnuts
½ tsp basil
1/8 tsp red pepper flakes
Salt to taste
Topping:
1 C tomato or pasta sauce
½ C freshly grated romano reggiano cheese
After the eggplant has baked, scoop out the insides of each half to a depth of ½ inch. Transfer the eggplant shells to an oiled baking dish. Mix the eggplant with the remainder of the stuffing ingredients. Spoon into the eggplant halves. Top with the pasta or tomato sauce and the grated cheese. Bake at 325 for 45 minutes.
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