Tuesday, October 11, 2011

stuffed eggplant ....from ordinary to extra-ordinary...at kitchen! kitchen!

Stuffed Eggplant
Simple ingredients and making it into something extra-ordinary and
delicious to be enjoyed by your family.
Stuffed with sweet onions-frangranced by cardamon pods and garam masala.
This could be served as an appetizer or a side dish.
 Perfect for the breaded turkey scallopini I made for dinner.
 For breaded scallopini (see previous posting on breaded chicken)

Stuffed Eggplant:

2-4 medium firm eggplants
1- 2 large sweet onions - sliced thinly
4 cardamon pods smashed
1 tsp. garam masala
1 to 1-1/2 tsp. of middle eastern paprika (or whatever paprika you have in your cupboard)
1 tsp. amazing dry rub for seasoning (see previous posting) or use kosher salt and pepper
2-4 tbsp. olive oil

Sautee the onions in a well heated pan with olive oil. Season with amazing dry rub stir; add the cardamon pods, garam masala, and paprika. Stirring until well blended. Simmer on medium low until onions are carmelized and real soft. While you are cooling the onions; sprinkle some olive oil to the eggplants and with a sharp paring knife, make a long slit and scoop out some of the meat - just deep enough to stuff the onions in. Sprinkle more paprika on top add and bake/roast @350F for 1 hr. and 10 minutes until eggplant is fully cooked. (roasting time will be less if you are using smaller eggplants).

There is nothing like making something extra-ordinary out of the ordinary. The simple eggplant becomes simply delicious!

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