web analytics
Baked eggplant with Mozzarella - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
See more
See less

Baked eggplant with Mozzarella

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Baked eggplant with Mozzarella

    I wanted to find a recipe that uses our new terracotta bakeware, and this came out great. Plus, it uses fresh mozzarella -- one of my favorites. It's ligher than a traditional eggplant parmesan, but still has nice big flavors.

    1 large eggplant
    2-3 tablespoons olive oil
    1 small onion
    1 4-6 oz mozzarella ball
    2-3 tablespoons good quality tomoto sauce (I smashed 2 whole San Marzano tomatoes, plus a little juice)

    Core the eggplant, and dice the eggplant meat. Mix the eggplant with 1-2 tbl olive oil, salt and pepper to taste.

    Dice and saute the onion in 1 tbl olive oil. Add the diced eggplant and saute until soft.

    Dice the mozzarella (there is an almost 1:1 ratio of eggplant to cheese) an add it to the eggplant and onion.

    Put the cored eggplant halves in a terracotta dish, and brush the inside of the cored eggplant with olive oil. Add the cheese/eggplant stuffing. Top with tomatoes sauce (not too heavy) and put in a medium hot brick oven.

    If your oven is too hot, you can cover the dish with foil.

    The finished dish is brown on top and the eggplant is soft all the way through and the cheese is melted.

    Salute,
    James
    Pizza Ovens
    Outdoor Fireplaces
Working...
X