Stuffed Eggplant
The Versatile
Eggplant
By Natala Orobello
I don’t think many people know that they can create magic with
eggplant. Most people know Eggplant Parmigiana . It’s a staple at any decent
Italian restaurant, and it’s easy enough to make at home. What many do not know
is that eggplant is an awesome vegetable that can be turned into and included in
almost any dish.
A few years ago, my husband and I hosted a Halloween party. Of
course we cooked the entire week to prepare for the event, and most of the food
was traditional Italian food. We served sausage and peppers, Orangine (a rice
ball filled with chopped meat, mushrooms, and peas), pulled pork, chili, chicken
casserole, Italian macaroni and cheese, eggplant sandwiches, and stuffed
eggplants. Over thirty people attended and by the end of the evening nothing was
left over. The guests, some who had never eaten eggplant before, could not stop
raving about the eggplant dishes.
My experience with eggplants, whether purple, white, or lavender
has been wonderful. I have grilled them, fried them, preserved them, stuffed
them, and layered them into sandwiches. Once in awhile, I’ll even make them
parmigiana. The following recipe is for the stuffed eggplant. They may be eaten
as a side or placed on top of penne as an entrée.
Stuffed Eggplant
4 eggplants
2 cloves of chopped garlic
½ chopped onion
¼ cup extra virgin olive oil
½ cup grated cheese
1 ½ cup bread crumb
2 tblsp. Chopped parsley
Salt and pepper to taste
½ cup olive oil
Cut stem off eggplant (about 2 in. from body), clean of
stem, skin, and set aside. Scoop
out the inside of eggplant till ¼ in. of eggplant remains. Chop the “meat” of
the eggplant into very small cubes.
Sauté chopped onion and chopped garlic with extra virgin olive
oil. When tender, add your chopped eggplant and cook till very
tender.
Add cheese, bread crumb, parsley, salt and pepper and mix till
all ingredients are well combined.
Stuff your eggplants and then seal them with toppers that you
cleaned.
Fry them on all sides and set aside.
Now, prepare at least 24 oz. of tomato sauce (jarred sauce is
fine).
When sauce is hot, add your eggplants and let cook for at least
45 minutes or until eggplants are tender to the touch.
Enjoy!
Eggplant
By Natala Orobello
I don’t think many people know that they can create magic with
eggplant. Most people know Eggplant Parmigiana . It’s a staple at any decent
Italian restaurant, and it’s easy enough to make at home. What many do not know
is that eggplant is an awesome vegetable that can be turned into and included in
almost any dish.
A few years ago, my husband and I hosted a Halloween party. Of
course we cooked the entire week to prepare for the event, and most of the food
was traditional Italian food. We served sausage and peppers, Orangine (a rice
ball filled with chopped meat, mushrooms, and peas), pulled pork, chili, chicken
casserole, Italian macaroni and cheese, eggplant sandwiches, and stuffed
eggplants. Over thirty people attended and by the end of the evening nothing was
left over. The guests, some who had never eaten eggplant before, could not stop
raving about the eggplant dishes.
My experience with eggplants, whether purple, white, or lavender
has been wonderful. I have grilled them, fried them, preserved them, stuffed
them, and layered them into sandwiches. Once in awhile, I’ll even make them
parmigiana. The following recipe is for the stuffed eggplant. They may be eaten
as a side or placed on top of penne as an entrée.
Stuffed Eggplant
4 eggplants
2 cloves of chopped garlic
½ chopped onion
¼ cup extra virgin olive oil
½ cup grated cheese
1 ½ cup bread crumb
2 tblsp. Chopped parsley
Salt and pepper to taste
½ cup olive oil
Cut stem off eggplant (about 2 in. from body), clean of
stem, skin, and set aside. Scoop
out the inside of eggplant till ¼ in. of eggplant remains. Chop the “meat” of
the eggplant into very small cubes.
Sauté chopped onion and chopped garlic with extra virgin olive
oil. When tender, add your chopped eggplant and cook till very
tender.
Add cheese, bread crumb, parsley, salt and pepper and mix till
all ingredients are well combined.
Stuff your eggplants and then seal them with toppers that you
cleaned.
Fry them on all sides and set aside.
Now, prepare at least 24 oz. of tomato sauce (jarred sauce is
fine).
When sauce is hot, add your eggplants and let cook for at least
45 minutes or until eggplants are tender to the touch.
Enjoy!