RCI-VG.004.1510.001
Venezuelan Eggplant with Green Beans
6 Servings
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- lrg Eggplants3 unithalved lengthwise
- 7 unit
- x cloves garlic3 unitchopped
- 3 cup
- stems removed and caps sliced 1/4 inch thick1 unit
- 1 cup
- cut into 1-inch length1 unit
- 1 1/2 tsp
- 1 tsp
- x ripe plum tomatoes3 unitdiced
- salt and freshly ground pepper1 unitto taste
- tbl chopped cilantro leaves1 unit
- tbl chopped fresh parsley leaves1 unit
Method
1
Preheat the oven to 400°F (200°C). Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, being careful not to pierce the skin.
10 minutes
2
Brush the eggplant halves generously with 3 tablespoons of olive oil on both sides. Place them cut-side down on a baking sheet and roast for 20 minutes until the flesh begins to soften.
20 minutes
3
While the eggplants roast, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 3 chopped cloves of garlic and sauté for 30 seconds until fragrant.
4
Add the sliced shiitake mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
6 minutes
5
Stir in the 1-inch green beans and cook for 4-5 minutes until they are tender-crisp and bright green.
4 minutes
6
Add the minced shallots and minced garlic to the skillet and sauté for 1 minute, stirring constantly to prevent burning.
7
Add the diced ripe plum tomatoes to the vegetable mixture and simmer for 3-4 minutes until the tomatoes soften slightly and release their juices.
3 minutes
8
Remove the roasted eggplant halves from the oven and carefully scoop out the softened flesh, leaving about ¼ inch of flesh attached to the skin to maintain the shell structure.
9
Chop the scooped eggplant flesh into bite-sized pieces and add it to the skillet with the mushroom and green bean mixture.
10
Stir gently to combine all ingredients and cook for 2-3 minutes over medium heat until warmed through. Season with salt and freshly ground pepper to taste.
2 minutes
11
Spoon the filling mixture back into the reserved eggplant shells, mounding it gently. Drizzle with the remaining 2 tablespoons of olive oil.
12
Garnish the filled eggplant halves with the chopped cilantro and parsley leaves. Serve warm as a vegetarian main course.