By stuffing them, I mean!
The recipe looks gorgeous. So gorgeous, in fact, that I think it would make a lovely almost vegetarian Valentine's Day meal. Just add some wine and a nice baguette and you're on your way.
Anne Hathaway's vegetarian recipe for Stuffed Aubergines
3 large eggplants with stems (4 to 5 pounds), halved lengthways
2 tablespoons extra virgin olive oil
2 red onions, finely chopped
3 garlic cloves, finely chopped
2 cups chopped fresh plum tomatoes
1 tablespoon tomato paste
1 cup fresh basil leaves
Kosher salt and freshly ground black pepper
8 ounces (2 balls) fresh mozzarella, sliced thin
Preheat oven to 350°F.
Score eggplant flesh in a criss-cross pattern, trying not to pierce the skin. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Place eggplant halves in the pan, flesh down, and cook until softened, about 4 minutes. Flip and cook for 2 more minutes. Remove from heat and cool.
In a separate sauté pan, heat 1 tablespoon olive oil and cook onions over low heat until soft, around 4 minutes. Add garlic, tomatoes, and tomato paste and cook for 3 minutes.
Carefully scoop flesh from eggplants and reserve skins. Chop eggplant flesh and add to the tomato mixture. Stir in basil and season with salt and pepper. Stuff reserved skins with mixture. Top with mozzarella slices and bake for 10 minutes or until cheese has melted.
Speaking of The Devil Wears Prada, it turns out that there is food news about another star, Meryl Streep. Click here for details!
Even better ...
Oh, and tomorrow I have another, very different, recipe I think would be divine for an almost vegetarian Valentine's Day. So divine, in fact, that that is the recipe I plan to make. So stay tuned!