CHEESY STUFFED EGGPLANT RECIPE BY TASTY
Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
- Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
- Roast the eggplant for 30-40 minutes, until tender.
- Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
- Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
- Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
- Gently fold in the sweet peas and cherry tomatoes, then the parsley.
- Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
- Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
- Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
- Enjoy!
SICILIAN STUFFED EGGPLANT
This recipe is really delicious as a side or as a vegetarian entree. Recipe is from Woman's Day.
Provided by Daily Inspiration S
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 tsp. salt into the eggplant shells and invert on paper towels while preparing the filling.
- 2. Heat oven to 350 degrees F. Make the filling by coarsely chopping the reserved eggplant. In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the onion, garlic and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13 x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tbsp. of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
- 3. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
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.
SICILIAN STUFFED EGGPLANT
Another recipe from my Woman's Day cookbook. No meat in this recipe -- it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
- Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
- Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.
SICILIAN PASTA WITH EGGPLANT
Categories Cheese Pasta Tomato Vegetarian Dinner Basil Eggplant Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a main course
Number Of Ingredients 7
Steps:
- Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
- Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
- While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
- Garnish pasta with basil and serve remaining cheese on the side.
More about "stuffed sicilian eggplant recipe by tasty"
SICILIAN STUFFED EGGPLANT: MELANZANE AMMUTTUNATE
From ouritaliantable.com
5/5 (1)Estimated Reading Time 3 minsServings 4
- Make the stuffing: Combine the garlic, mozzarella, Parmigiano together in a medium bowl. Chop a few leaves of mint and add to the mixture. Drizzle with a few tablespoons of extra virgin olive oil until the mixture is moist. Mix together. Taste and season with salt and pepper.
- Wash the eggplants and trim off the end near the stems. Cut the eggplants in half and place flesh side down on a work surface. Use a small knife to make numerous incisions in the skin. I usually make around 10 incisions all over the skin of each eggplant half – approximately 1 inch deep. Stuff each hole with the mixture (fingers work best here). Be sure to push deep into the incision so the stuffing does not come out. (You may have extra filling which can be reserved for another use.) Pour a bit of flour on a flat plate. Dip the flesh side of the eggplant in the flour to coat. Set the eggplant aside.
- Prepare the sauce: Saute the onion in a few tablespoons of olive oil in a skillet or pan large enough to hold all the eggplant halves. When soft, add the chopped tomatoes and stir to combine. Season with salt and pepper and a few leaves of basil. Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes.
- In a large frying pan, add a few tablespoons of olive oil over medium heat. Once hot, add the eggplant halves, flesh /flour side down, and fry until brown, about 5 minutes. Once brown, add the eggplant halves to the prepared sauce. When all the eggplant is added to the sauce, cover and allow to simmer over low heat until soft – about 25-20 minutes. (I like to turn the eggplants occasionally as they are cooking.) Once the eggplants are soft and tender, remove to a serving dish and spoon the sauce on top. Serve with plenty of Parmigiano and crusty bread for dipping. Buon appetito!
SICILIAN STUFFED EGGPLANT (MELANZANE ABBOTTONATE)
From stefangourmet.com
Estimated Reading Time 3 mins
SICILIAN-STYLE STUFFED EGGPLANT RECIPE | EAT SMARTER USA
From eatsmarter.com
VEGETARIAN STUFFED EGGPLANT - THE MEDITERRANEAN DISH
From themediterraneandish.com
SICILIAN ROAST STUFFED EGGPLANT | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
STUFFED BABY EGGPLANT - MANGIA BEDDA
From mangiabedda.com
SICILIAN SPAGHETTI STUFFED EGGPLANT ROLLUPS {INVOLTINI DI …
From italianfoodforever.com
SICILIAN STUFFED EGGPLANT - A CHEF'S RECIPE - CULTURED TABLE
From culturedtable.com
5/5 (1)Total Time 3 hrs 20 minsServings 4Calories 402 per serving
- Wash and dry the eggplants. Remove the tops and discard. Cut a slice off the base so the eggplant stands steady. To make the eggplant shell into a container you need to hollow it out, leaving a 1-centimeter high base and 1-centimeter shell edge. With a small sharp knife trace the edge and then make cross hatch cuts.
- Peel and slice the onions and dice small. Soften them in 2 tablespoons olive oil, adding 1 or 2 tablespoons water from time to time, so they don't fry or color, and adding in any small bits of eggplant from the center.
STUFFED EGGPLANT, 13 WAYS - FOOD.COM
From food.com
10 STUFFED EGGPLANT RECIPES - EATINGWELL
From eatingwell.com
ITALIAN-STYLE STUFFED EGGPLANT - EATINGWELL
From eatingwell.com
DELICIOUS EGGPLANT RECIPES (10 RECIPES) | THE FIRST MESS
From thefirstmess.com
EGGPLANT CAPONATA RECIPE
From eatingwell.com
SICILIAN STUFFED EGGPLANT | THE SAUCY COOK
From thesaucycook.com
25 ITALIAN EGGPLANT RECIPES: SO DELICIOUS, YOU'LL FORGET YOU'RE …
From cookingchew.com
STUFFED EGGPLANT | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HOW TO BAKE DELICIOUS STUFFED EGGPLANTS - EASY AND HEALTHY …
From youtube.com
21+ EASY EGGPLANT RECIPES YOU’LL LOVE! - THE MEDITERRANEAN DISH
From themediterraneandish.com
THE SECRET WEAPON OF THIS INCREDIBLE SICILIAN DESSERT IS LEFTOVER …
From salon.com
SICILIAN STUFFED EGGPLANTS: THE RECIPE FOR THE IRRESISTIBLE SICILIAN ...
From cookist.com
You'll also love