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

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 SICILIAN EGGPLANT RECIPE BY TASTY

Steps:

• Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
• Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
• Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
• Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
• Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
• Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
• Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
• Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
• Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
• Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
• When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
• Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
• Enjoy!

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.

THAI EGGPLANT SANDWICH

Steps:

• Preheat the oven to 400 degrees. Prick the eggplant with a fork. Wrap in foil and bake 1 hour. Unwrap, let cool slightly and cut in half. Scoop out pulp, discarding as many seeds as possible. Coarsely chop and place in a bowl. Stir in chopped basil, lemon zest, 1 teaspoon oil, raisins and salt and pepper.
• In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste. Preheat the broiler.
• To assemble, spread the eggplant mixture evenly over the bread slices. Cover with the whole basil leaves. Spread the chevre mixture over the basil and top each sandwich with a tomato slice. Brush the tomatoes with the remaining oil and sprinkle with salt and pepper.
• Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat until the tomato just starts to brown, about 2 to 3 minutes. Sprinkle with the slivered basil and serve immediately.

CHEESY STUFFED EGGPLANT RECIPE BY TASTY

Steps:

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
• Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
• Roast the eggplant for 30-40 minutes, until tender.
• Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
• Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
• Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
• Gently fold in the sweet peas and cherry tomatoes, then the parsley.
• Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
• Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
• Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
• Enjoy!