Planked Stuffed Eggplant Aubergine Recipes

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
• Bake in preheated oven for 30 minutes.

MOROCCAN STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 200°C.
• Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
• Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
• Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
• In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
• Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
• Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
• Bake for 25-30 minutes, until golden and tender.
• Serve with the tomato and cucumber salad and fresh crusty bread.
• Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

ROLLED STUFFED EGGPLANT (AUBERGINE)

Steps:

• Saute garlic in 1 Tbls.
• of oil in large saucepan until golden brown, about 4 minutes.
• (Do Not Burn).
• Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
• Whirl until smooth.
• Pour into saucepan.
• Add bay leaf.
• Bring to boiling.
• Lower heat; simmer, partially covered, 30 minutes.
• Reserve.
• Combine crumbs and flour in large shallow pan.
• Beat eggs and milk in large bowl.
• Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
• Dip into egg mixture; dredge with flour mixture, shaking off excess.
• Set on wax paper.
• Working in batches and using about 3 Tbls.
• of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
• Drain on paper toweling.
• Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
• Spread 2 to 3 Tbls.
• on one side of each slice of eggplant.
• Roll up jelly-roll fashion.
• Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
• Arrange rolls seam-side down in single layer in dishes.
• Spoon sauce over rolls; save remaining sauce to pass.
• Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
• Garnish with chopped parsley, if you wish.
• To make ahead: Prepare rolls early in day; bake just before serving.
• Or freeze.
• Defrost in refrigerator overnight; bake as above.
• NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
• IT'S UP TO YOU!

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside.
• Salt the shells and set aside to make them sweat.
• Rinse off salt, gently squeeze and dry.
• Fry the shells in a tablespoon of olive oil until browned, and drain on paper towels.
• In a tablespoon of olive oil, brown off meat, add chopped onion and peppers.
• Then add the rest of the ingredients and the diced up eggplant pulp.
• Mix the ingredients together and fill the eggplant shells.
• Spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
• Slice the tomatoes and arrange on top of the stuffed shells.
• Pour the rest of the tomato sauce over the shells and sprinkle with parmesan or feta cheese.
• Bake in a preheated 350 degree oven for and hour.

STUFFED EGGPLANT (AUBERGINE)

Steps:

• After removing the top, cut the eggplant in half lengthwise, carefully scooping out the meat and removing as many seeds as possible.
• Set aside the shells as they will be used for"bowls".
• Chop peppers, onion, and eggplant meat into small pieces.
• Half cook the scallops with a little oil, preferably in a wok, seasoning with Essence to your taste (I am on a low sodium diet so I only use a little).
• Add chopped veggies and saute until soft.
• Add the cooked rice and mix well, using more seasoning, if necessary.
• Spoon the mixture into the eggplant shells.
• Top with shredded cheese.
• Warm in a pre-heated 400F oven until cheese is bubbly, about 10 minutes.
• And viola!
• Dinner is served!

PLANKED STUFFED EGGPLANT (AUBERGINE)

Steps:

• Scrape out the centers of the eggplant halves, leaving 1/2 inch shells.
• Sprinkle shells with salt and invert them.
• Cook eggplant pulp until very tender in a small amount water, drain and mash.
• Melt butter, blend in flour and add milk gradually, stirring constantly until thick and smooth.
• Add mashed eggplant, cheese, crumbs, onion, ketchup and egg yolks; season to taste.
• Beat egg whites and fold into mixture; fill rinsed shells.
• Bake at 350F 1 1/4 hours until firm.
• Place hot filled shells on a large plank, surround with onions and tomatoes.
• Pipe hot seasoned mashed potatoes through a pastry bag for decorative border around rim.
• Replace in oven for ten minutes.
• Place broiled tomatoes and cooked onions decoratively around the eggplant and sprinkle with parsley.