Steamed Stuffed Eggplant Recipes

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.

STEAMED EGGPLANT

Steps:

• Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

STEAMED STUFFED EGGPLANT

Steps:

• 1. Prepare either of the fillings. 2. Wash eggplant. Cut in half lengthwise and scoop out seeds. Stuff filling into bottom half of eggplant and cover with top half. 3. Place on a heatproof dish. Then steam until done (about 30 minutes). See HOW-TO, _Steaming. 4. Cut eggplant crosswise, through stuffing, in 1/2- to 1-inch slices, and serve. VARIATIONS: TO CUT:Cut a 1 1/2-inch slice from each end of the eggplant, reserving the slices. With a sharp knife or apple corer, hollow out the eggplant's center about 1 inch in diameter. Then stuff with filling and replace the end slices, fastening them with toothpicks. After steaming, cut crosswise as in step 4. TO SIMMER:After step 2, boil 1 1/2 cups water. Add eggplant and simmer, covered, 45 minutes, turning several times for even cooking. Remove eggplant slice and keep warm. Then add to liquids in pan 1 egg yolk, beaten 1/2 teaspoon salt and a dash of pepper. Cook, stirring, until sauce thickens. Pour sauce over eggplant and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.