Baby Eggplant Spoon Sweet Food

STUFFED BABY EGGPLANTS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the eggplants in half, and use a sharp knife to cut around the outer edge leaving a small border without piercing the skin.
• Use a spoon to scoop out the flesh, and finely chop it.
• Place the eggplants cut side up on a baking sheet.
• In a frying pan, heat the oil over medium heat, and then cook the onion until it is translucent, and 5 minutes.
• Add the garlic and eggplant flesh, and continue to cook until soft, about 8 to 10 minutes.
• Add the tomatoes and cook another 5 minutes until the mixture is thick.
• Remove the pan from the stove and stir in the eggs, cheese, parsley, and salt and pepper to taste.
• Spoon the filling in to the eggplant shells, and top with the grated cheese.
• Bake until puffed and golden brown, about 25 to 30 minutes.
• Serve at room temperature.

BABY EGGPLANT SPOON SWEET

Steps:

• Cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
• Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover.
• Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour.
• Bring a large pot of water to boil over high heat.
• Drain the eggplants and drop them into the boiling water.
• Boil until they are squeezable but still firm, 10 minutes.
• Drain and plunge them into cold water to cool.
• Insert an almond into the slit in each eggplant.
• Mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat.
• Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes.
• Remove from the heat. Discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. Cover the pot and set it aside at room temperature overnight.
• The next day, strain the liquid into a large saucepan.
• Set the strainer with the eggplants over a bowl.
• Bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 F on a candy thermometer or 8-12 minutes).
• Add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes.
• Remove from heat and set aside to cool.
• Transfer to storage jars.
• It will keep in the refrigerator for several weeks.

STUFFED BABY EGGPLANT

Steps:

• Preheat the oven to 350 degrees F.
• Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
• Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
• Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
• Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.

STUFFED BABY EGGPLANTS

Steps:

• Preheat oven to 350 degrees F.
• In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
• Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.

SAUTEED BABY EGGPLANTS

Steps:

• Peel a 1-inch-wide strip of skin lengthwise from each eggplant half opposite cut side. Sprinkle eggplants with salt on both sides and let drain on a rack set over a shallow baking pan 20 minutes. Rinse eggplants well, then firmly squeeze out moisture and pat dry with paper towels.
• Stir together soy sauce and mirin in a small bowl.
• Heat oil in a 12-inch heavy nonstick skillet over moderate heat until hot but not smoking, then fry eggplants, peeled sides down, until undersides are browned, 5 to 6 minutes.
• Turn over and brush with soy mixture. Fry eggplants until tender, 4 to 6 minutes more, then add remaining soy mixture to skillet and cook, turning eggplants once or twice, until liquid is absorbed, about 2 minutes.
• *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).