Recipe

Stuffed Eggplant From Majorca Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 8 months ago Eggplants are said to be an aphrodisiac Mediterranean food, and in the harems of the Ottoman Empire cooks prepared one eggplant recipe after another. Some boasted up to fifty different aubergine recipes that they paired with the most elaborate dishes and mouthwatering sweets. ... More Prep:45m Cook:55m Servings:4	Deliathecro
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Ingredients

2 medium-sized eggplants

1/2 medium size onion - grated

2 medium-sized ripe tomatoes

2 cloves garlic - peeled and finely chopped

7 ounces ground beef or ground beef and pork mixed

breadcrumbs

1 egg yolk

Olive oil

1 handful fresh flat-leaf Italian parsley - finely chopped

Salt and pepper

Directions

Wash the eggplants thoroughly, and remove the green caps, but do not peel the eggplants. Cut them in half lengthwise, and make some incisions into the pulp of the eggplant halves with a knife's point.

Sprinkle the eggplants with salt, place them in a colander and let them rest for at least half an hour, longer if you have time.

In the meantime, scald the tomatoes, peel and grate them, and set them aside.

Bring water to a boil in a large pot; plunge the eggplants halves in the water and cook them for fifteen minutes. The water should cover the eggplants completely. When they are white, they are just right. Drain them well, and let them cool for a moment.

Carefully scoop out the pulp of the eggplant halves with a spoon, making sure not to perforate or break the skins. Try to scoop out almost all the flesh from the eggplant halves, because if you leave too much pulp on the skins, the different ingredients used in this eggplant recipe will not merge near as perfectly.

Chop the pulp into small bits, and set it aside. Now season the ground meat with salt and pepper.

Heat 2 tablespoons of olive oil in a saucepan. Add the grated onion, and saute over low heat until it is translucent.

Add the seasoned ground meat, the grated tomatoes, and the finely chopped garlic cloves. Cook for fifteen minutes stirring constantly.

Then add the chopped eggplant pulp and the parsley and continue stirring. Cook for five to ten more minutes over low heat until the meat is tender.

Remove the saucepan from the heat.

Add the egg yolk to the mixture and mix well. Adjust salt if Necessary.

Stuff the eggplant skins with the mixture and sprinkle a fine layer of breadcrumbs over the stuffed eggplant boats.

Drizzle some olive oil over the bottom of a flat baking dish and distribute the oil uniformly. Place the eggplant boats on it and grill in the preheated oven for about five minutes until the breadcrumbs tops are slightly golden.

Historical anecdotes aside, you can serve this eggplant recipe as a second course after a macaroni dish, or pair two stuffed eggplant boats with a rice dish.

Another meal idea is to present one single stuffed eggplant half as an appetizer or as a side dish with a light chicken dish and a juicy salad.

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Comments

deliathecrone 1 year, 8 months ago said:
I suppose I could use Tofu crumbles in this, in place of the ground meat, and still stay on my directive - no red meat. Hmmm. Guess I'm cooking tonight!

juliecake 1 year, 8 months ago said:
This would be perfect all on it's own!! Love that eggplant/aubergine.

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