Stuffed Eggplants

Simona from Briciole is hosting both editions of Weekend Herb Blogging and this week I'll be focusing on Eggplants.

I'm back in Australia and as it would happen I've been struck down with some kind of bug which has left me in bed and away from the kitchen. Never fear, I do have a dish from my time in Italy - a rather tasty dish of stuffed eggplants that I look forward to repeating in my Melbourne kitchen.


Stuffed Eggplants

8 eggplants - use the long thin eggplants for this recipe
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 clove garlic, crushed
2 chillies, finely sliced (I used peperoncini)
200 grams beef mince
300 grams cherry tomatoes, quartered
1 egg
grated parmesan
buffalo mozzarella, roughly ripped into bite sized pieces
Prepare the eggpants:

Slice the eggplants in half lengthways - score the surface in a criss cross pattern. Boil or steam the eggplants until the flesh is tender.

Scoop out the flesh with a spoon leaving a thin layer next to the eggplant skin - this is to stop the eggplant from collapsing.

Using a mezzaluna or a knife, roughly chop the flesh and keep to one side while you make the filling.

Make the filling:

If you're feeling lazy, place the onion, carrot, celery and garlic in a food processor and process until finely chopped.

Heat a little oil and a knob of butter in a pan over a medium heat and when the butter has melted, add in the chopped vegetables. Sauté until soft and just starting to colour - about 20 minutes. Add in the sliced chillies and cook for a few minutes before crumbing in the mince beef. Stir this well and cook until the meat has browned (about 5 to 10 minutes) before adding the reserved eggplant flesh. Cook for another 5 to 10 minutes to allow the flavours to mingle and then stir through the cherry tomatoes.  After 5 minutes remove from the heat and place in a bowl to cool.

When cold, add in a beaten egg and stir through a generous handful of grated parmesan - taste and adjust the seasoning.

To assemble:

Lay the eggplant shells over a baking paper lined oven tray.

Add a couple of pieces of mozzarella to each shell and then generously top with the filling - sprinkle over with more grated parmesan

Bake in a preheated 160°C oven until heated through - around 20 to 30 minutes.


Serve at once with a simple green salad.