Okay, so I've got an incredible recipe that my friend and coworker shared with me- since he knows I'm an eggplant fanatic! He brought me this stuffed eggplant for lunch while I was at work- and it was PHENOMENAL!!! I bugged him for days and days "Get me that recipe!" "I want that recipe!" "Did you email me the recipe?" "Don't forget to send the recipe to me!" "Right when you get home!"... anyway, I bugged him so much, he eventually sent me the email with the recipe (an excruciatingly long three days after my enlightenment). And to show you what a gem I am, I'm going to share it with you instead of leaving you hanging!
Stuffed Pesto Eggplants:
What you'll need:
- 2 eggplants
- 1/3 cup minced onion
- capers (to taste)
- 3 tbsp olive oil
- salt
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 2 tbsp parsley
- 1 tbsp basil
What to do?
- cut up the eggplant and let them sit for 20 mins in salt (drawing out the water)
- lightly fry eggplants in pan with some olive oil until turns light brown
- simultaneously to step 2, put the capers, lemon juice, vinegar, parsley, basil, and some olive oil into a food processor- don't over-process, want it to still be a little chunky.
- after eggplant is done cooking- add little more oil and saute onions
- when onion is almost done, add the caper mix for only a minute
- pour the mix over the eggplant
note: my friend got this recipe from
another website so you guys can check it out for further inquiry). Oh my gosh- please make these ASAP- they are perfection!!!!!
What you'll need:
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