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Stuffed Baked Eggplant

Stuffed Baked Eggplant

Juicy and Succulent!
Eggplant, Parmesan, Tomatoes
Total Time20 Mins + 25 Mins
Yield :4 Servings

Ingredients

  • 1 Eggplant, halved long way, scored into 1/2 cubes, leaving eggplant half in tact
  • 2 Tbsp Bread Crumbs
  • 3 Tbsp Parmesan
  • 2 Tbsp Basil, julienned
  • 1 Cup Cherry Tomatoes, sliced into 1/8
  • 1/4 Cup Chopped Chives
  • 1 tsp lemon zest
  • 1 Tbsp Salt
  • 2 Tbsp Olive Oil
  • 1/4 Cup White Wine
  • 1 Tbsp salt
  • 1 tsp Pepper

Eggplant can seem daunting to prepare, but this recipe makes it easy. Stuffed with summer ingredients like cherry tomatoes and basil, this eggplant is super juicy and flavorful. And with only 20 minutes of prep time, it couldn’t be easier for when you want a one-pan dinner. This dish pairs beautifully with CH Wine’s Lot 487, which is juicy and succulent on the palate and has a long, warm finish.

For the full recipe, go to:
http://chwine.com/recipes/entrees/chw-stuffed-eggplant/

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About Post Author
Personal Chef services for Lake Tahoe & San Francisco Bay Area I love to eat, I love to cook, I love food. The best meals are prepared with good ingredients and good intention. I like to cook for people who enjoy food and great company.
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