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Sautéed Eggplant with Beemster® Classic
Sautéed Eggplant with Beemster® Classic
Side dish or main entrée
Serves 2-4
½ cup grated Beemster® Classic
3 tablespoons olive oil
3 shallots, chopped finely
2 cloves garlic, chopped finely
4 tablespoons parsley, chopped finely
1 teaspoon dried oregano
Salt and pepper
1 can chopped tomatoes (16 oz)
1 tablespoon tomato puree
4 eggplants
1 Turkish pide (or bread of choice)
Sauté the shallots and garlic in 1½ tablespoons olive oil for approximately 3 minutes until
slightly glassy. Add half the parsley and the oregano and sauté for another 2 minutes. Add the
tomatoes, together with their juice, and the tomato puree. Simmer gently for 20 minutes. Add a
little water if the sauce becomes too thick. Add salt and pepper to taste. Preheat the oven to
350°F. Cut the eggplants lengthwise and scoop them out, leaving ½ inch-thick walls. Finely
chop the flesh. Heat the rest of the oil and sauté the eggplant flesh for around 6 minutes (until
golden brown). Drain on a paper towel and stir it together with half of the Beemster® Classic
into the tomato mix.
Lightly grease a casserole dish and place the eggplant shells in it. Fill the eggplant halves with
the tomato mix and top with the rest of the Beemster® Classic. Bake the eggplants for around
30 minutes until golden brown and cooked through. Before serving, garnish with the rest of
the parsley. Serve with Turkish pide bread or other bread of choice.
Side dish or main entrée
Serves 2-4
½ cup grated Beemster® Classic
3 tablespoons olive oil
3 shallots, chopped finely
2 cloves garlic, chopped finely
4 tablespoons parsley, chopped finely
1 teaspoon dried oregano
Salt and pepper
1 can chopped tomatoes (16 oz)
1 tablespoon tomato puree
4 eggplants
1 Turkish pide (or bread of choice)
Sauté the shallots and garlic in 1½ tablespoons olive oil for approximately 3 minutes until
slightly glassy. Add half the parsley and the oregano and sauté for another 2 minutes. Add the
tomatoes, together with their juice, and the tomato puree. Simmer gently for 20 minutes. Add a
little water if the sauce becomes too thick. Add salt and pepper to taste. Preheat the oven to
350°F. Cut the eggplants lengthwise and scoop them out, leaving ½ inch-thick walls. Finely
chop the flesh. Heat the rest of the oil and sauté the eggplant flesh for around 6 minutes (until
golden brown). Drain on a paper towel and stir it together with half of the Beemster® Classic
into the tomato mix.
Lightly grease a casserole dish and place the eggplant shells in it. Fill the eggplant halves with
the tomato mix and top with the rest of the Beemster® Classic. Bake the eggplants for around
30 minutes until golden brown and cooked through. Before serving, garnish with the rest of
the parsley. Serve with Turkish pide bread or other bread of choice.
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