MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
PORK-STUFFED EGGPLANT
Make and share this Pork-Stuffed Eggplant recipe from Food.com.
Provided by wanbchef
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
- In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
- Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
- Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
- Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.
Nutrition Facts : Calories 393.6, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.7, Sodium 74.7, Carbohydrate 22.4, Fiber 11.1, Sugar 9.8, Protein 23.1
PORK-STUFFED EGGPLANT
My father loved to grow eggplant in his wonderful garden. Through the years. Mother learned to use it often in her cooking. We take pride in keeping this traditional fare in the family.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut off stem of eggplant; cut eggplant in half lengthwise. Scoop out and reserve center, leaving a 1/2-in shell. Steam shells for 3-5 minutes or just until tender; drain. Cube reserved eggplant. In a saucepan, cook eggplant cubes in boiling water for 6-8 minutes or until tender; drain and set aside. , In a skillet over medium heat, cook pork until no longer pink; drain. Add eggplant cubes, egg, bread crumbs, cheese, parsley, oregano, salt and pepper; mix well. , Fill shells; place in a greased 9-in. square baking dish. Pour tomato sauce over eggplant. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 431 calories, Fat 22g fat (9g saturated fat), Cholesterol 137mg cholesterol, Sodium 1168mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 32g protein.
PORK AND EGGPLANT IN HOT GARLIC SAUCE
Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.
Provided by Sheynath
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.
Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2
EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK
I love eggplant, this recipe is yummy. I found the recipe on Cooks.com and changed it a little. This recipe is easy and uses the microwave for most of the cooking.
Provided by Barb G.
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Cut Japanese eggplant in half lengthwise, scoop out center.
- Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
- Combine the stuffing ingredients, mix well.
- Stuff the eggplants & place in microwave safe dish.
- Cook in the microwave for 6 to 8 minutes or until cooked.
- For the sauce: Heat oil add garlic & black beans saute for a minute.
- Add sherry wine, chicken broth; Bring to a boil.
- Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
- Add sesame oil, serve over stuffed eggplant.
Nutrition Facts : Calories 706.9, Fat 50.9, SaturatedFat 13.1, Cholesterol 212.4, Sodium 1018.8, Carbohydrate 19.6, Fiber 8.4, Sugar 6.5, Protein 37.4
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YUNNAN-STYLE SPICY PORK–STUFFED EGGPLANT - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 minsCategory Pork
- Preheat a grill to very high (500°F). Using a fork, prick eggplants all over. Place eggplants on oiled grates; grill, covered, turning occasionally, until skin is slightly charred and flesh is creamy and pulling away from skin, 15 to 20 minutes. Gently transfer to a rimmed baking sheet, and let cool 10 minutes.
- Heat a small skillet over medium. Add Szechuan peppercorns and cumin seeds; cook, stirring often, until fragrant, about 2 minutes. Transfer to a spice grinder; add white peppercorns and cardamom seeds. Pulse until finely ground. Transfer to a medium bowl, and stir in gochugaru, 4 teaspoons salt, and 13-spice powder until combined.
- Heat oil in a wok over medium-high until just smoking. Add dried chiles; cook 5 seconds. Add ground pork and 1/2 teaspoon salt; cook, breaking pork up with a spoon, until just cooked through and some bits of meat have begun to brown, about 1 minute and 30 seconds. Add scallions and fresh chiles, if using; cook, stirring constantly, until scallions are slightly wilted, about 15 seconds. Remove from heat, and stir in 2 teaspoons reserved spice mixture. (Reserve remaining spice mixture for another use.)
- Place each roasted eggplant on its side. Slice into (but not through) each eggplant lengthwise, opening like a baked potato, making sure to leave shell of eggplant intact. Using a pair of kitchen scissors, cut up flesh of eggplants. Stir 1/4 teaspoon salt into the flesh of each eggplant. (Be careful not to loosen or incorporate the charred eggplant skin.) Spoon 2/3 cup pork mixture into each eggplant. Stir together eggplant flesh and pork mixture. Serve stuffed eggplants family style.
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