MAMA CHIARELLO'S STUFFED EGGPLANT
In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 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. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. 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 onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 36.3 g, Cholesterol 119.5 mg, Fat 33.1 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 10.9 g, Sodium 1163.8 mg, Sugar 8.6 g
MOM'S STUFFED EGGPLANT (BY MICHAEL CHIARELLO)
I saw Michael make this on his cooking show, Easy Entertaining with Michael Chiarello. The episode was "Movable Feast".
Provided by Juenessa
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 328.6, Fat 20.9, SaturatedFat 5.3, Cholesterol 91.4, Sodium 116.8, Carbohydrate 21.4, Fiber 7.4, Sugar 7.9, Protein 16.1
PICKLED GRILLED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
- Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
- When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
OLIVE HARVEST RIBOLITA (MICHAEL CHIARELLO)
This comes from Foodchannel.com, chef Michael Chiarello. The recipe calls for Cavolo Nero (Italian Black Cabbage,Toscano Kale), you can substitute with Swiss Chard,or Kale. . The best time of year to buy toscano kale is after the first frost. If you see it in the supermarket, ask where it came from to ascertain if the kale has gone through a frost or not. Post-frost kale will be tastier than mature kale picked before a frost. The one exception to this is very young (small) leaves, which are naturally tender and good to eat raw, as in salads. Nice way to use up a ham hock. I just watched him make this on tv today, and my goodnes did it look good
Provided by BakinBaby
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Drain beans and gently rinse with cold water.
- With 3 T. of oil, saute ham hocks, when brown turn over and add 1 garlic clove, add 3 cups cold water, beans, bring to boil, then simmer 30 min.; add thyme and rosemary.
- In a soup pot; add 1/4 Celsius oil, remaining chopped garlic, cook until light brown; add leek, onion,, carrot, celery and bay leaf; saute for 8 minutes over medium heat, add cabbages and saue for 5 minutes; add remaining 3 Celsius water and tomato puree; cook for 20 min., add to beans and continue to cook for 20 minute more; remove ham hock, when cool chop the meat, set aside.
- Place bread slices in 375 degree oven, cook until lightly browned, remove from oven and rub with a clove of garlic, brush with olive oil.
- When read to eat, bring soup back to a simmer.
- In individual bowls, place toasted bread, chopped ham from ham bone then Soup, Drizzle 1-2 T. of "The best olive oil in the house" on top of soup and sprinkle with fresh grated parmesan cheese.
Nutrition Facts : Calories 492.4, Fat 19.6, SaturatedFat 2.9, Sodium 163, Carbohydrate 62.4, Fiber 13.3, Sugar 4.8, Protein 20
EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE
This a recipe I changed slightly from a show called Season by Season with host Michael Chiarello. In the original recipe he only breads the eggplant with flour seasoned with pepper, but when I tried that it seemed too bland, so I coated them with the flour, dipped them in eggwhites, and coated them again with Italian breadcrumbs. It takes a little more time, but it is worth it! It tastes like it should come from a gourmet restaurant!
Provided by nsomniak6
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Directions for the Thick tomato sauce:.
- Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
- Add the bell pepper and sauté until brown, about 5 minutes.
- Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
- Add the onion and cook until brown, about 5 minutes.
- Add the tomato paste and stir to mix well.
- Add the tomatoes and their juice, the stock, and bay leaf.
- Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
- Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
- Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
- Directions for the lasgnette:.
- Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
- Preheat the oven to 375°F.
- Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
- Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
- Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
- Add more oil as necessary to maintain the oil at a depth of about 1 inch.
- Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
- Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
- Repeat the layering twice, beginning with eggplant and ending with chevre.
- Do not press down on the layers.
- Top with the remaining eggplant and then another thin layer of sauce.
- Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
- Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
- Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.
Nutrition Facts : Calories 1006.7, Fat 77.3, SaturatedFat 17.9, Cholesterol 37.2, Sodium 989.7, Carbohydrate 59.7, Fiber 10.1, Sugar 13.8, Protein 23.2
More about "moms stuffed eggplant by michael chiarello recipes"
MOM'S STUFFED EGGPLANT : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
Cuisine AmericanCategory Side-DishServings 4Total Time 1 hr 15 mins
LEG OF LAMB STUFFED WITH APPLE WOOD SMOKE CHEVRE AT GOLDEN …
From tl.acutabovefabrics.com
MOUSSAKA STUFFED EGGPLANT RECIPE PAPOUTSAKIA FROM RACHAEL RAY …
From rachaelrayshow.com
HALIBUT KASAMA ANG ANCHOVY-STUFFED OLIVES, RED PEPPERS AT …
From tl.acutabovefabrics.com
MOM'S SHRIMP-STUFFED EGGPLANT - WHAT ABOUT SECOND BREAKFAST?
From whataboutsecondbreakfast.blogspot.com
EMBER-ROASTED BABA GHANOUSH RECIPE - MICHAEL CHIARELLO | FOOD …
From foodandwine.com
MOM'S MEATBALL-STUFFED PEPPERS RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
MOM'S STUFFED EGGPLANT (BY MICHAEL CHIARELLO) RECIPE
From pinterest.com
GRILLED-PICKLED EGGPLANT RECIPE : COOKING CHANNEL RECIPE
From cookingchanneltv.com
MOM'S STUFFED EGGPLANT (BY MICHAEL CHIARELLO) RECIPE - FOOD.COM
From pinterest.co.uk
GROUND BEEF STUFFED EGGPLANT RECIPE - THERESCIPES.INFO
From therecipes.info
MICHAEL CHIARELLO RECIPES - COOKING CHANNEL
From cookingchanneltv.com
MICHAEL CHIARELLO RECIPES - FOOD NETWORK
From foodnetwork.com
MOM'S STUFFED EGGPLANT (BY MICHAEL CHIARELLO) RECIPE
From pinterest.com
ALI TROTTA ON TWITTER: "@KAYTAYLORREA BAKED, CHICKEN STUFFED …
From twitter.com
10 STUFFED EGGPLANT RECIPES | EATINGWELL
From eatingwell.com
MUSHROOM-STUFFED EGGPLANT RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
AUNT EILEENS STUFFED EGGPLANT RECIPE - YOUR-SMILE-IS-BEST
From your-smile-is-best.blogspot.com
MEAT- STUFFED EGGPLANT - LIDIA
From lidiasitaly.com
CALABRIAN STUFFED EGGPLANTS – RECIPES – TINA'S TABLE
From tinastable.com
AUNT EILEENS STUFFED EGGPLANT RECIPE - 12STORIESAYEAR
From 12storiesayear.blogspot.com
12 MICHAEL CHIARELLO RECIPES IDEAS IN 2022 - PINTEREST
From pinterest.ca
GRILLED EGGPLANT PIZZA : RECIPES : COOKING CHANNEL RECIPE | MICHAEL ...
From cookingchanneltv.com
MICHAEL CHIARELLO | RECIPES WIKI | FANDOM
From recipes.fandom.com
STUFFED EGGPLANT | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CELEB CHEF MICHAEL CHIARELLO WANTS SPOUSAL SUPPORT LOWERED DUE …
From tmz.com
SAUERBRATEN | MARINADE, NY TIMES, COOKBOOK
From pinterest.de
86 MICHAEL CHIARELLO RECIPES IDEAS | RECIPES, FOOD NETWORK
From pinterest.com
STUFFED ROASTED GARLIC PASTE AND BLUE CHEESE HAMBURGERS : …
From cookingchanneltv.com
TASTE TEST: PRINCESS DIANA'S 'FAVORITE' STUFFED EGGPLANT RECIPE
From insider.com
NUTTY TURKEY LOAF NA MAY CRACKED CRANBERRY AT ORANGE SAUCE
From tl.acutabovefabrics.com
QUICK STUFFED EGGPLANT RECIPE - THE SEAMAN MOM
From theseamanmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love