MUSHROOM, THYME AND BARLEY FILLED EGGPLANTS


melanzana

Today I have done some serious walking, I have been city hiking across Pistoia and now I am so tired I just would like to lay down on my sofa and do sweet nothing. But I have to get the pizza started, make the tomato sauce, work a bit on photos and, above all, post my entry to the big celebrations of Weekend Herb Blogging’s second birthday this weekend! Kalyn‘s extremely successful weekly blog event is two this week and I have to participate! Once upon a time I never missed a week, I was a diligent WHB:er but nowadays I have slacked and I seldom make an entry. Which is sad and bad but I suppose that’s the way the cookie crumbles, things change and life with it. Well that is sure, my life have changed in so many ways since I started blogging and in way I never ever thought of! One thing WHB has brought to me is my friendship with Kalyn which I hold very dear, if it hadn’t been for the herbs (sounds a bit decadent doesn’t it? Just what I need at this stage of my life, a bit of that aura around my person) we would never had become friends so I have to join in but I can’t just stop at one, I want to celebrate both WHB and Kalyn because I know how much work she puts into it, both in keeping it running and commenting and in her roundups! Thanks!
There are two voting sessions going on over at Kalyn’s Kitchen, one for favourite herb and one for favourite vegetable so I decided to use my two favourites at this moment, thyme and eggplant to make my entry for the WHB 2nd Anniversary Roundup. And don’t forget to check it out on Monday!

MUSHROOM, THYME AND BARLEY FILLED EGGPLANTS

MUSHROOM, THYME AND BARLEY FILLED EGGPLANTS

3 eggplants, I used the rather small and thin type
1 onion
A small to medium fistful of dried porcini mushrooms
150 ml /0.64 cup cooked barley
Fresh thyme
3-4 tblsp freshly grated parmesan
Salt
Extra virgin olive oil

– Put the dried porcini in tepid water to soak for about 30 minutes.
– Divide the eggplants lengthwise and spoon out the inside of the eggplant. Put the halves in an oven proof form and put them in the oven (175°C/347°F) for about 15 minutes.
– Chop the onion and braise it in some olive oil for a couple of minutes before adding the procini and the thyme. Braise on.
– Chop the scooped out eggplant and add it to the onion and porcinis. Go on braising until the eggplant is cooked, don’t forget to add salt as well.
– Add the cooked barley, sauté for a minute or two so that it has time to absorb the flavours, then add the parmesan.
– Fill the eggplant halves with the eggplant and barley mixture and put it into the oven, still 175°C/347°F, for another 15-20 minutes.

MUSHROOM, THYME AND BARLEY FILLED EGGPLANTS

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