Thursday, August 18, 2011
Stuffed EggplantCreate | View Comments | permalink
The other day Jessa and I picked up some great eggplants from the farmers market. They were just the right size to make stuffed eggplant. I didn't really follow a recipe, but I will give you the break down of what I did. Let me warn you. I don't really measure and I don't use recipes, I just kind of do it. Taste, taste, taste. Use your eyes and your mouth to determine if something is coming together right. This might explain why I am awful at baking ...
First lets cover what you will need to make these delicious eggplants.
- For the Eggplant
- Eggplants. I had 4.
- Carrots, chopped
- Celery, chopped
- Garlic and onion, diced, how ever much you prefer.
- Olive oil
- For the Sauce
- 2 tomatoes
- Garlic and onion, diced
- Olive oil
- Thyme, oregano, and parsley flakes
- Carrots, minced
Making the Eggplant
To make the eggplants start by hollowing out the eggplants. Place the eggplant in a pot, fill with enough water to cover the eggplant, salt, and bring to a boil. Cook for 5 minutes (or until the eggplant is soft). While the eggplant is cooking take a skillet and heat some olive oil. Add garlic and onion, when the onion is translucent, add carrot and celery, cook until soft.
Now in a bowl combine the eggplant and carrots and celery. Add breadcrumbs and mix. You want enough breadcrumbs so that you can form a ball with your hands, like a meatball. Taste and add salt and pepper as needed. Now use that mixture to stuff your eggplant halves. It will be more volume than you removed, so it should have a mound shape to it.
Place the eggplant in a baking dish and bake them at 350 degrees for 20-35 minutes, long enough to warm the eggplant itself and crisp the top. I will usually add a second dish with some water in it to the oven, because that helps keep the stuffing nice and moist while it cooks.
Making the Sauce
Peel the tomatoes (i know right!), cut them in half. In a sauce pan pour some olive oil and put on the heat. Add carrots and cook. Add onion and garlic and cook until onion is translucent (don't burn the garlic, it will taste gross). Add your herbs and cook for 30 seconds or so. Now toss in the tomatoes and let them take to the oil a little bit. Now take this mixture to a food processor or use an emersion blender to smash all this up. You want a texture, but not large chunks. Taste. Salt and pepper as needed. Use the honey, if desired, to cut the acidity down more (if the carrots didn't do good enough).
I paired this eggplant with a simple mash with butter. Spoon the red sauce on the plate and give it the old spoon push, plate the eggplants fat end in the fat end of the sauce, now spoon over the top some more sauce. Serve hot.