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Eggplant stew

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Rate this recipe 4.4/5 (22 Votes)
Eggplant stew 2 Pictures

Ingredients

  • 3 eggplants
  • 1 bunch parsley
  • 4 cloves of garlic
  • 3 very thin slices of smoked bacon
  • 1 tablespoon olive oil

Details

Servings 3
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Eggplant: Wash, stem, cut lengthwise but not completely (like a sandwich), salt lightly.

Place in the opening: sprinkle with parsley, minced garlic and pepper and bacon. Close eggplant and secure with two toothpicks.

Step 2

Place eggplant in a casserole dish with lid (or cover with tin foil). Brush eggplant with oil, pour a little water at the bottom of the dish, bake 20 to 30 minutes.

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INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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Eggplant stew Eggplant with garlic