How To Cuisine Baked Eggplant

Baked Eggplant           Vegetables      

1/2 stick unsalted butter, (1/4 cup)  
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 eggplants, about 1 lb. each, cut in 1/2-in. cubes
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken stock, or canned broth
2 cup whipping cream
1 cup Parmesan, freshly grated (about 4 ounces)
8 slices mozzarella, 1/4-inch thick slices
 perparation instructions
Melt butter in heavy large Dutch oven over medium heat. Add onion
and bell peppers and saute until tender, about 10 minutes. Add
eggplants and bay leaf and saute until eggplant is almost tender,
about 10 minutes. Add wine and chicken stock and cook until liquid
evaporates, about 5 minutes. Add cream and cook until eggplant is
tender and mixture is thick, stirring frequently, about 25 minutes.
Mix in Parmesan. Season to taste with salt and pepper. Divide
mixture among 8 large ramekins. Top each with slice of mozzarella

Preheat oven to 350F. Bake eggplant until heated through, about 15
minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.


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