This classic Provençal dish is great a great option for year round dining—but we particularly love it in the summer with fresh tomatoes. Pair with a light rosé.
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4
Ingredients
2 large eggplants, halved lengthwise1/2 cup olive oil, divided
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup tomatoes, diced (fresh or canned)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1/4 cup fresh parsley, chopped
2 tablespoons fresh marjoram or oregano, chopped
Salt and freshly ground black pepper, to taste
Preparation
Step One
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop out the flesh from the halved eggplants, leaving about a 1/2-inch thick shell. Chop the scooped flesh and set it aside. Brush the eggplant shells with olive oil, season with salt, and place them on the baking sheet. Bake for 15 minutes or until slightly tender.
Step Two
In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the chopped eggplant flesh and cook until softened, about 5-7 minutes. Add the diced tomatoes and cook for another 5 minutes until the mixture thickens slightly. Remove the skillet from the heat. Stir in the breadcrumbs, Parmesan (if using), parsley, marjoram, and season with salt and pepper. Mix well to combine.
Step Three
Spoon the filling mixture into the pre-baked eggplant shells. Drizzle with the remaining olive oil. Return to the oven and bake for 20-25 minutes, or until the tops are golden and the eggplants are fully tender.
Step Four
Garnish with additional fresh herbs if desired. Serve warm alongside a crisp rosé. We love this with Corsican rosés in particular.
