 |
| With a bit of tweaking - this eggplants get a new "life". How? By stuffing these gorgeous vegetables with ground meat making it one delicious dish to add to your repertoire. I was going through an "eggplant phase" in my kitchen when I could still get those wonderful freshly picked aubergines from my favorite farm stand (unforutnately, they are closed now for winter---double sigh!). I have to think of several ways to make use of these young freshly picked eggplants. Using it as one of my ingredients for a ratatouille, an eggplant dip, to stuffing it with sweet onions, to salads, and to babaganoush. With such versatility...why not stuff it with ground meat?! |
4-6 pcs. of medium size eggplants
1/2 lb. of ground pork (ground chicken or turkey is just as good too).
1 egg
1 medium size chopped onions
3 cloves of garlic finely minced
1 tsp. of chili powder (optional)
1 tsp. fresh thyme
1 tbps. of paprika
Amazing dry rub seasoning
Sautee all of the above except for the eggplants, egg, and the ground meat in olive oil in a pan on a medium to high heat.
Season with salt and pepper until onions are soft and let cool. In the meantime season the ground pork with amazing dry rub,combine the sauteed onions and the beaten egg with the ground meat.
Put the eggplants on a baking pan lined with foil - make a slit in the middle and carefully scoop out some of the meat without puncturing the bottom of the eggplants (sprinkle some olive oil). Reserve the scooped out eggplants for later. Stuff each one with the ground meat mixture and sprinkle some bread crumbs on top and a sprinkling of some olive oil too. Bake at 350F preheated oven for 50-55 minutes until the eggplant is fully cooked.
**Diced the scooped out meat of the eggplants and sautee in olive oil with chopped onions, tomatoes, roughly chopped red bell pepper, and minced garlic until fully cooked and season with salt and pepper. Put in a food processor, add some olive oil. Great for toasted bread for munching**
No comments:
Post a Comment