Stuffed Thai Eggplants Food

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 RECIPE

Steps:

• Preheat oven to 350°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 10-12 minutes.
• Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) 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 fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining 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 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

STUFFED EGGPLANT

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.

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 EGGPLANTS WITH MEAT (KARNIYARIK)

Steps:

• Trim the caps but leave the stems on the eggplants. Peel 1/2-inch-wide strips off of the skins lengthwise, leaving alternate 1/2-inch strips of peel. Soak the eggplants in water mixed with 1 tbsp of salt for 30 minutes, then drain and dry them. Fry them very briefly in hot shallow oil, 2 or 3 in the skillet at a time, turning to brown them lightly all over. Drain them on paper towels.
• For the filling, fry the onion in another pan in 2 or 3 tbsp of oil until it is soft. Add the meat and cook for about 5 minutes, crushing it with a fork and turning it over until it changes color. Add the tomato paste and one of the tomatoes, peeled and chopped, and the cinnamon, allspice, salt, pepper, and chopped parsley. Stir well and simmer for about 10 minutes, until the liquid is reduced.
• Place the eggplants side by side in a single layer in a baking dish. With a sharp pointed knife, make a slit in each one, length wise, along one of the bare strips on the top until about 1 inch from each end. Carefully open the slits and, with a dessertspoon, press against the flesh on the insides to make a hallow pocket.
• Fill each of the eggplants with some of the filling, and place a slice of the remaining tomato on top. Pout the tomato juice into the dish, cover with foil, and bake in an oven preheated to 350F for about 40 minutes, or until eggplants are soft.

BADANEGAI ENNEGAI (STUFFED EGGPLANT)

Steps:

• Wash and slit eggplants into quarters without slicing all the way through (see picture). Keep soaked in water for 30 mins while you prepare the masala.
• Dry roast peanuts and sesame seeds. Keep aside.
• Dry masala: In a tbsp of oil, roast channa dal, urad dal, red chillies, corriander seeds if using (instead of powder), mustard, cumin and curry leaves until the dals turn slightly brown.
• Grind together the above roasted dry masala along with grated coconut, tamarind paste, turmeric powder, jaggery, hing, salt and 2 chopped onions. Add corriander powder if using (instead of seeds). Add as much water as needed to get a semi solid paste (about 1/4 cup water). The ground masala should not be watery.
• Mix the remaining chopped onions to the ground masala.
• Stuff this masala into the slit eggplants.
• In a skillet / wok / karahi, heat oil and place stuffed eggplants in one level.
• Add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants.
• Cook till eggplants are done turning over every 5-7 minutes Takes about 50-60 minutes Add another 2-3 tbsp oil if required.

MASALA STUFFED EGGPLANT

Steps:

• Scoop out the pulp from the eggplant halves, leaving a 1/2-inch shell; coarsely chop the eggplant pulp; set aside pulp and shells.
• In a saucepan, bring 3 cups water to a boil over medium-high heat.
• Add in potatoes; cook for 15 minutes.
• Add in eggplant pulp, cover and cook for 3 minutes.
• Uncover the pan and keep cooking for about 5 more minutes (potatoes should be tender, not mushy; eggplant is soft but not falling apart).
• Take pan off of heat; drain well and reserve 1/4 cup of cooking liquid.
• Let cool.
• Mash the potatoes and eggplant with a fork; don't want it too smooth, so leave some chunks for texture; set aside.
• Add cumin seeds to a large dry cast-iron skillet over medium heat.
• Toast for 2-3 minutes or until browned and aromatic; stir often; transfer toasted seeds to a small bowl.
• Allow the skillet to cool slightly; spray with non-stick cooking spray.
• Place over medium heat and add oil; tilt skillet to coat.
• Add in the onion; cook and stir for 7 minutes or until just starting to brown.
• Lower the heat slightly and add in the chile pepper, ginger, mustard seeds and toasted cumin seeds.
• Cook and stir often for 3-4 minutes or until the mustard seeds start to pop.
• Add in the cilantro, garam masala, salt, coriander, turmeric, and cayenne, and reserved cooking liquid; stir to combine.
• Add the potato-eggplant mixture, lemon juice, honey, and tomato paste.
• Lower the heat, cook and stir to heat thoroughly.
• Add the chickpeas and stir to combine.
• Season more to taste if needed.
• Take skillet from heat.
• Stuff eggplant shells with potato-eggplant mixture.
• Place stuffed shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
• Cover tightly with foil and bake at 400° for 45 minutes.
• Sprinkle fresh cilantro over the top if desired and serve.

STUFFED EGGPLANT

Steps:

• Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
• Chop up the eggplant you scooped out into small pieces.
• Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
• Saute until the onion is clear and soft and the eggplant is cooked through.
• Add the tomato and basil or fresh herbs saute a few minutes longer.
• Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
• Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
• Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
• Enjoy!

EGGPLANT LOVERS 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 60 minutes in preheated oven. Let cool briefly, slice width-wise and serve.