Stuffed eggplant recipe
Stuffed Eggplant recipe
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|2||eggplants, 450 g each|
|4 tbsp||olive oil|
|175 g||ground ham or veal|
|115 g||red onion, chopped|
|2 clove(s)||garlic, cut in half|
|500 ml||vegetable stock|
|4||ripe tomatoes, thinly sliced|
|200 g||Arborio or other short-grain white rice|
|1 tsp||dried marjoram|
|1 tsp||dried thyme|
|2 tbsp||fresh parsley, chopped|
|salt and fresh ground pepper to taste|
Cut the eggplants in half lengthwise. Sprinkle the cut sides with salt and place cut side down in a colander to drain for 30 minutes.
In a large frying pan over medium heat, warm 2 tablespoons of the oil. Add the ham or veal and sautee for 3-4 minutes. Add the onion and garlic sautee 2-3 minutes. Stir in 2 of the sliced tomatoes and 125 ml of the stock. Cover and simmer over low heat for 5 minutes.
Meanwhile, rinse the eggplant halves under cold water. Scoop out most of the flesh, leaving shells about 2.5 cm thick. Coarsely chop the flesh and stir into the tomato mixture.
Add the rice, marjoram, thyme and 250 ml of the stock, stirring to mix well. Cover and simmer over medium heat for 15 minutes, stirring a few times to prevent sticking. Discard the garlic halves. Season to taste with salt and pepper.
Fill each eggplant shell with one-fourth of the stuffing. Place in a baking dish. Pour the remaining oil around the eggplants.
Place the remaining 2 sliced tomatoes around the eggplants and pour in the remaining stock. Bake in a 180░C oven until eggplants are tender, 40-45 minutes.
During baking, stir and mash the tomatoes with a spoon and baste the eggplants with the tomato-stock mixture several times.
Place the eggplants on serving plates and sprinkle with the parsley. Serve hot with the sauce from the dish spooned over the top. The flesh of the eggplant absorbs the flavours and spices, making it especially tasty when stuffed and baked.
ca. 50 min
Grade of difficulty:
Calories per portion:
Reference: Stuffed eggplant recipe
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