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Eggplant Tian
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
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Ounces
Pinch
Pounds
Tablespoons
Teaspoons
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2 of small eggplants halved length wise
2 Tablespoons of chopped kalamata olives
1 Tablespoons of capers
0.5 Teaspoons of oregano
1 of medium tomato cored and diced
0.5 of cloved of chopped garlic
0.5 Cups of panko breadcrumbs
Instructions
Preheat oven to 400 degreesand line a baking sheet with foil. Place eggplant cut side down on the foila nd bake for 20-30 minutes or until tender; set aside to cool. Scoopt out flesh, leaving a 1/4 inch shell. Chop flesh coarsely and place in a medium bowl. Stir in olives, capers, oregano, tomato, and garlic. Season with salt and pepper. Filleggplant halves with mixture and sprinkle with breakcrumbs. Cover loosely with foila dn bake for 15 minutes.
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