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



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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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