BROILED
STUFFED EGGPLANT
WITH BLACK PEPPER–GARLIC SAUCE
This great,
all-vegetable dish owes its birth to Japanese as well as Chinese kitchen
techniques. The Chinese often bake eggplant, which gives it deep flavor.
The Japanese like to coat the vegetable with miso and then broil it.
This dish, which works like twice-baked potatoes (baked and then mashed
and restuffed), does both. A final napping with the Black Pepper–Garlic
Sauce adds great flavor.
This makes a
terrific starter and can be prepared ahead, up to the final broiling.
Serves 4
-
2 large
eggplants
-
2
tablespoons extra-virgin olive oil
-
Kosher
salt and freshly ground black pepper to taste
-
1 cup
Spiced Panko Bread Crumbs
-
1/2 cup
scallions sliced 1/8 inch thick
-
1 cup
Black Pepper–Garlic Sauce
1. Preheat
the oven to 350°F.
2. Halve the
eggplants lengthwise and, using a paring knife, score the flesh side
about 1/2 inch deep. Rub the flesh side with the olive oil and season
with salt and pepper.
3. Transfer
the eggplants flesh side down to a baking tray and bake until the flesh
is soft enough to scoop from the skins, 30 to 45 minutes. Remove from
the oven. Do not turn the oven off. Position a rack in the center of the
oven.
4. Being
careful to keep the skin intact, scoop the eggplant flesh into a large
bowl. Add the panko, scallions, and 1/2 cup of the Black Pepper–Garlic
Sauce and toss well.
5. Mound the
mixture into the eggplant shells and bake until hot, 8 to 10 minutes.
Nap with the remaining sauce, transfer to the broiler, and broil until
the surface is well colored, about 5 minutes. Serve immediately.
