Stuffed Sicilian Eggplant Recipe By Tasty Food

STUFFED BABY EGGPLANT RECIPE

Steps:

• Preheat oven to 350 degrees F and grease a baking sheet.
• Begin by cutting the eggplant in half, lengthwise, and hollowing them. I use a knife to score the flesh of the eggplant and then a spoon to scoop out the flesh. Set aside the flesh in a bowl.
• Drizzle olive oil over the hollowed baby eggplant, salt lightly and bake in a 350 degrees F preheated oven for 15 minutes.

SICILIAN STUFFED EGGPLANT: MELANZANE AMMUTTUNATE

Steps:

• Make the stuffing: Combine the garlic, mozzarella, Parmigiano together in a medium bowl. Chop a few leaves of mint and add to the mixture. Drizzle with a few tablespoons of extra virgin olive oil until the mixture is moist. Mix together. Taste and season with salt and pepper.
• Wash the eggplants and trim off the end near the stems. Cut the eggplants in half and place flesh side down on a work surface. Use a small knife to make numerous incisions in the skin. I usually make around 10 incisions all over the skin of each eggplant half - approximately 1 inch deep. Stuff each hole with the mixture (fingers work best here). Be sure to push deep into the incision so the stuffing does not come out. (You may have extra filling which can be reserved for another use.) Pour a bit of flour on a flat plate. Dip the flesh side of the eggplant in the flour to coat. Set the eggplant aside.
• Prepare the sauce: Saute the onion in a few tablespoons of olive oil in a skillet or pan large enough to hold all the eggplant halves. When soft, add the chopped tomatoes and stir to combine. Season with salt and pepper and a few leaves of basil. Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes.
• In a large frying pan, add a few tablespoons of olive oil over medium heat. Once hot, add the eggplant halves, flesh /flour side down, and fry until brown, about 5 minutes. Once brown, add the eggplant halves to the prepared sauce. When all the eggplant is added to the sauce, cover and allow to simmer over low heat until soft - about 25-20 minutes. (I like to turn the eggplants occasionally as they are cooking.) Once the eggplants are soft and tender, remove to a serving dish and spoon the sauce on top. Serve with plenty of Parmigiano and crusty bread for dipping. Buon appetito!

SICILIAN STUFFED EGGPLANT

Steps:

• 1. Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 tsp. salt into the eggplant shells and invert on paper towels while preparing the filling.
• 2. Heat oven to 350 degrees F. Make the filling by coarsely chopping the reserved eggplant. In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the onion, garlic and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13 x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tbsp. of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
• 3. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

SICILIAN STUFFED EGGPLANT

Steps:

• Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
• Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
• Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

MOM'S STUFFED EGGPLANT

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 PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Halve each eggplant lengthwise. Leaving a 1/2-inch border, score the eggplant flesh into 1/2-inch pieces. Scoop out the eggplant cubes with a spoon to create a boat out of the shell. Place the eggplant cubes on a rimmed baking sheet, breaking the large pieces apart with your hands, and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon each salt and black pepper and set aside.
• Brush the inside of the eggplant shells with 1 tablespoon of the olive oil and season with 1/2 teaspoon each salt and pepper. Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the shells.
• Meanwhile, prepare the sauce. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until a deep brick red, about 2 minutes. Break up the tomatoes with your hands and add to the skillet along with their juices. Swirl 1/4 cup water around the tomato can and add the liquid to the sauce. Stir in 1/2 teaspoon of the dried oregano and the basil. Season with 1/2 teaspoon each salt and pepper. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat.
• Toss together the panko, parsley, 1/2 cup of the Parmesan and the remaining 1/2 teaspoon dried oregano in a medium bowl. Season with 1/4 teaspoon each salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to combine. Set aside.
• Preheat the oven to broil.
• Combine the cooked eggplant cubes, 2 cups of the sauce, the remaining 1/2 cup Parmesan, 1 cup of the mozzarella and 1/2 cup of the panko mixture in a large bowl. Spoon the eggplant mixture into the 4 shells and top with the remaining 1/3 cup mozzarella and the remaining panko mixture. Broil until the top is golden brown, 2 to 3 minutes, watching carefully. Serve the remaining sauce alongside.

STUFFED EGGPLANT

Steps:

• In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.
• Preheat oven to 375 degrees F.
• Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm.

SICILIAN STYLE SPAGHETTI AND EGGPLANT

Steps:

• Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
• Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
• Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

PEPERONI RIPIENI ( ITALIAN STUFFED BELL PEPPERS WITH EGGPLANT)

Steps:

• Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
• Wash eggplants again to ensure the bitterness is removed.
• Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
• Remove eggplants to a food processor and pulse for a few seconds.
• Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
• In the meantime, preheat oven to 200°C.
• Cut off tops of green peppers and remove seeds.
• Arrange bell peppers in a casserole dish with the open part showing.
• Distribute the eggplant stuffing mix to the bell peppers.
• Top each pepper with mozzarella cheese.
• Spray Pam onto the dish and add the water.
• Cover with a tight fitting lid or aluminum foil.
• Bake 30 minutes or until the peppers are tender.