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Baked eggplant with Mozzarella - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Baked eggplant with Mozzarella

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  • Baked eggplant with Mozzarella

    I wanted to find a recipe that uses our new terracotta bakeware, and this came out great. Plus, it uses fresh mozzarella -- one of my favorites. It's ligher than a traditional eggplant parmesan, but still has nice big flavors.

    1 large eggplant
    2-3 tablespoons olive oil
    1 small onion
    1 4-6 oz mozzarella ball
    2-3 tablespoons good quality tomoto sauce (I smashed 2 whole San Marzano tomatoes, plus a little juice)

    Core the eggplant, and dice the eggplant meat. Mix the eggplant with 1-2 tbl olive oil, salt and pepper to taste.

    Dice and saute the onion in 1 tbl olive oil. Add the diced eggplant and saute until soft.

    Dice the mozzarella (there is an almost 1:1 ratio of eggplant to cheese) an add it to the eggplant and onion.

    Put the cored eggplant halves in a terracotta dish, and brush the inside of the cored eggplant with olive oil. Add the cheese/eggplant stuffing. Top with tomatoes sauce (not too heavy) and put in a medium hot brick oven.

    If your oven is too hot, you can cover the dish with foil.

    The finished dish is brown on top and the eggplant is soft all the way through and the cheese is melted.

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