my favorite food on the planet are spanish tapas. a couple of weeks ago i had dinner with some good friends at one of my favorite tapas restaurants in sf, esperpento in the mission district. one of my favorite dishes i order is an eggplant dish that is basically sauteed with tomatoes, onions and peppers. here is my version of escalivada. my twist to this dish is to serve it as a stuffed eggplant. hope you like it.
1 large purple eggplant
2 medium tomatoes, sliced
1/4 purple onion, sliced
4-5 garlic cloves, minced
1/4-1/2 cup of tempeh, crumbled
salt and pepper
red pepper flakes
1) preheat oven to 400 degrees
2) slice eggplant in half and brush eggplant with olive oil all over. season with salt, pepper, and red pepper. line baking sheet with foil and place eggplant face up. place another sheet of foil on top of eggplant and wrap eggplant with both sheets of foil. bake for 50 minutes.
3) while eggplant is baking, prepare the stuffing by heating 3 tbs of olive oil in a pan on medium high heat. when oil is hot, saute onions until cooked. stir in tomato slices. cook for about 2-3 minutes. add 1/2 cup of vegetable broth and cook for another 3 minutes until some of the broth has evaporated. add tempeh and garlic and saute for 3 minutes. add a cup of vegetable broth, salt, pepper, red pepper, and a couple of dashes of paprika and simmer on medium low until broth has evaporated. set aside until eggplant is cooked.
4) when eggplant is ready, spoon out eggplant into saute mixture making sure you are careful not to pierce through the skin of the eggplant. when all the mixture is added to the saute mixture, add 1/2 cup of vegetable broth and cook on medium high heat. using a fork, smash in the eggplant while cooking. when the vegetable broth has slightly evaporated, it is ready. spoon eggplant mixture back into cooked eggplant shells. enjoy!