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Stuffed eggplant recipe

Posted on Jul 23rd, 2022
by Matthew
Categories:
  • Recipes

Stuffed Eggplant recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Stuffed eggplant recipe. Read more below.
Stuffed eggplant recipe, recipe Rating: 4.4
Number of votes:89



Ingredients

2  eggplants, 450 g each
salt
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

Instructions

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.


Preparation time:

ca. 50 min
Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Pasta with creamy tomato sauce recipe Roasted eggplant and tomato sauce pasta recipe Four roses r delight recipe Brilliant cheese cake recipe


Reference: Stuffed eggplant recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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