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Thread: RECIPE: Meditteranean stuffed eggplant

  1. #1
    Susan Guest

    Default RECIPE: Meditteranean stuffed eggplant

    x-no-archive: yes

    I found this recipe saved long ago from someone's posting online in my
    archives and decided to make it today. The instructions weren't great,
    some of them were non existent, along with amounts, but it turned out
    just amazing, the two TBS of vinegar really turned up the whole
    stuffing. The only problem was that I baked the eggplant boats for 50%
    longer than instructed and they were still underdone. They need to be
    really thin or cooked longer. I used 1.4 lbs of 95% lean beef because I
    didn't want eggplant soaked in grease and I like a lot of cheese. The
    recipe below will be modified to reflect what I did and/or what I plan
    to do in the future. I would not substitute dried herbs in this dish.
    Certainly not dried parsley, which has no place in any food, IMO.

    Susan

    Two medium sized eggplants
    1 lb 95% lean ground beef (could use lamb or bison)
    One medium onion, rough chopped
    6 large garlic cloves or 1 small head garlic
    One sweet red pepper, rough chopped
    One very large ripe tomato, seeds and goo removed, rough chopped
    7 oz. feta cheese, crumbled
    2 TBS red wine vinegar
    Fresh oregano, mint and flat leaf parsley
    Hot sauce or red pepper flakes to taste (if using flakes, saute with
    other ingredients, if using sauce, add to taste at the end)
    As much shredded mozzarrella cheese as you like for topping, I used at
    least a cup or more.

    1) Cut the eggplants in half lengthwise. With a knife and a spoon, cut
    all around 1/4" in from the peel all around, then scoop out with a large
    spoon. Salt the insides of the halves and turn upside down on paper
    towels to drain. Chop the removed insides of eggplant and lightly salt,
    then put into a colander to drain. After 30 minutes, rinse and
    everything off and dry very well with paper towels. Brush the inside of
    eggplant boats with olive oil, pepper them, and raost at 450-500F for
    10-15 minutes or until cooked through and softened. Remove from oven.

    2) While the eggplant is roasting, pour a TBS or two olive oil into a
    medium high skillet and saute onion and garlic until translucent, then
    add the reserved chopped eggplant and saute til tender.

    3) Add the ground meat and brown it

    4) Add the red pepper. Add the tomato. Pour in the vinegar and let
    cook until the tomato has cooked down to soft. Add a handful of fresh
    herbs, rough chopped and cook another minute or two.

    5) After the mixture has cooked down, turn off the heat and let it sit
    for a minute or two. Stir in crumbled feta gently, careful not to break
    it all up and blend too much. Add another handful of chopped fresh
    herbs and hot sauce if using. Salt and pepper to taste.

    6) Spoon the mixture into the eggplant boats (the shorter, fatter
    eggplants looked and held up better for me) and mound as much as
    necessary to get it all in. Sprinkle the shredded mozzarrella over the
    top and return to the very hot oven for 10-12 minutes until done.
    Remove and sprinkle top with chopped flat leaf parsley.


    I think that next time I will just scoop out all the eggplant and make
    the stuffing and toss the shells and bake this in a baking dish instead.

    This surprised me with how good it was, it was very, VERY good and
    smelled wonderful, too. I think it would work very well under a
    CarbQuik crust, too.

    Susan

  2. #2
    Susan Guest

    Default Re: RECIPE: Mediterranean stuffed eggplant

    x-no-archive: yes

    Spelling housekeeping!

    Susan wrote:
    > x-no-archive: yes
    >
    > I found this recipe saved long ago from someone's posting online in my
    > archives and decided to make it today. The instructions weren't great,
    > some of them were non existent, along with amounts, but it turned out
    > just amazing, the two TBS of vinegar really turned up the whole
    > stuffing. The only problem was that I baked the eggplant boats for 50%
    > longer than instructed and they were still underdone. They need to be
    > really thin or cooked longer. I used 1.4 lbs of 95% lean beef because I
    > didn't want eggplant soaked in grease and I like a lot of cheese. The
    > recipe below will be modified to reflect what I did and/or what I plan
    > to do in the future. I would not substitute dried herbs in this dish.
    > Certainly not dried parsley, which has no place in any food, IMO.
    >
    > Susan
    >
    > Two medium sized eggplants
    > 1 lb 95% lean ground beef (could use lamb or bison)
    > One medium onion, rough chopped
    > 6 large garlic cloves or 1 small head garlic
    > One sweet red pepper, rough chopped
    > One very large ripe tomato, seeds and goo removed, rough chopped
    > 7 oz. feta cheese, crumbled
    > 2 TBS red wine vinegar
    > Fresh oregano, mint and flat leaf parsley
    > Hot sauce or red pepper flakes to taste (if using flakes, saute with
    > other ingredients, if using sauce, add to taste at the end)
    > As much shredded mozzarrella cheese as you like for topping, I used at
    > least a cup or more.
    >
    > 1) Cut the eggplants in half lengthwise. With a knife and a spoon, cut
    > all around 1/4" in from the peel all around, then scoop out with a large
    > spoon. Salt the insides of the halves and turn upside down on paper
    > towels to drain. Chop the removed insides of eggplant and lightly salt,
    > then put into a colander to drain. After 30 minutes, rinse and
    > everything off and dry very well with paper towels. Brush the inside of
    > eggplant boats with olive oil, pepper them, and raost at 450-500F for
    > 10-15 minutes or until cooked through and softened. Remove from oven.
    >
    > 2) While the eggplant is roasting, pour a TBS or two olive oil into a
    > medium high skillet and saute onion and garlic until translucent, then
    > add the reserved chopped eggplant and saute til tender.
    >
    > 3) Add the ground meat and brown it
    >
    > 4) Add the red pepper. Add the tomato. Pour in the vinegar and let
    > cook until the tomato has cooked down to soft. Add a handful of fresh
    > herbs, rough chopped and cook another minute or two.
    >
    > 5) After the mixture has cooked down, turn off the heat and let it sit
    > for a minute or two. Stir in crumbled feta gently, careful not to break
    > it all up and blend too much. Add another handful of chopped fresh
    > herbs and hot sauce if using. Salt and pepper to taste.
    >
    > 6) Spoon the mixture into the eggplant boats (the shorter, fatter
    > eggplants looked and held up better for me) and mound as much as
    > necessary to get it all in. Sprinkle the shredded mozzarrella over the
    > top and return to the very hot oven for 10-12 minutes until done. Remove
    > and sprinkle top with chopped flat leaf parsley.
    >
    >
    > I think that next time I will just scoop out all the eggplant and make
    > the stuffing and toss the shells and bake this in a baking dish instead.
    >
    > This surprised me with how good it was, it was very, VERY good and
    > smelled wonderful, too. I think it would work very well under a
    > CarbQuik crust, too.
    >
    > Susan


  3. #3
    Cheri Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant


    This sounds really good. Thanks for posting it, I will definitely try it
    this weekend.


    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > I found this recipe saved long ago from someone's posting online in my
    > archives and decided to make it today. The instructions weren't great,
    > some of them were non existent, along with amounts, but it turned out just
    > amazing, the two TBS of vinegar really turned up the whole stuffing. The
    > only problem was that I baked the eggplant boats for 50% longer than
    > instructed and they were still underdone. They need to be really thin or
    > cooked longer. I used 1.4 lbs of 95% lean beef because I didn't want
    > eggplant soaked in grease and I like a lot of cheese. The recipe below
    > will be modified to reflect what I did and/or what I plan to do in the
    > future. I would not substitute dried herbs in this dish.
    > Certainly not dried parsley, which has no place in any food, IMO.
    >
    > Susan
    >
    > Two medium sized eggplants
    > 1 lb 95% lean ground beef (could use lamb or bison)
    > One medium onion, rough chopped
    > 6 large garlic cloves or 1 small head garlic
    > One sweet red pepper, rough chopped
    > One very large ripe tomato, seeds and goo removed, rough chopped
    > 7 oz. feta cheese, crumbled
    > 2 TBS red wine vinegar
    > Fresh oregano, mint and flat leaf parsley
    > Hot sauce or red pepper flakes to taste (if using flakes, saute with other
    > ingredients, if using sauce, add to taste at the end)
    > As much shredded mozzarrella cheese as you like for topping, I used at
    > least a cup or more.
    >
    > 1) Cut the eggplants in half lengthwise. With a knife and a spoon, cut
    > all around 1/4" in from the peel all around, then scoop out with a large
    > spoon. Salt the insides of the halves and turn upside down on paper
    > towels to drain. Chop the removed insides of eggplant and lightly salt,
    > then put into a colander to drain. After 30 minutes, rinse and everything
    > off and dry very well with paper towels. Brush the inside of eggplant
    > boats with olive oil, pepper them, and raost at 450-500F for 10-15 minutes
    > or until cooked through and softened. Remove from oven.
    >
    > 2) While the eggplant is roasting, pour a TBS or two olive oil into a
    > medium high skillet and saute onion and garlic until translucent, then add
    > the reserved chopped eggplant and saute til tender.
    >
    > 3) Add the ground meat and brown it
    >
    > 4) Add the red pepper. Add the tomato. Pour in the vinegar and let cook
    > until the tomato has cooked down to soft. Add a handful of fresh herbs,
    > rough chopped and cook another minute or two.
    >
    > 5) After the mixture has cooked down, turn off the heat and let it sit
    > for a minute or two. Stir in crumbled feta gently, careful not to break
    > it all up and blend too much. Add another handful of chopped fresh herbs
    > and hot sauce if using. Salt and pepper to taste.
    >
    > 6) Spoon the mixture into the eggplant boats (the shorter, fatter
    > eggplants looked and held up better for me) and mound as much as necessary
    > to get it all in. Sprinkle the shredded mozzarrella over the top and
    > return to the very hot oven for 10-12 minutes until done. Remove and
    > sprinkle top with chopped flat leaf parsley.
    >
    >
    > I think that next time I will just scoop out all the eggplant and make the
    > stuffing and toss the shells and bake this in a baking dish instead.
    >
    > This surprised me with how good it was, it was very, VERY good and smelled
    > wonderful, too. I think it would work very well under a CarbQuik crust,
    > too.
    >
    > Susan




  4. #4
    Susan Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    x-no-archie: yes


    Susan
    Cheri wrote:
    >
    > This sounds really good. Thanks for posting it, I will definitely try it
    > this weekend.
    >



    Let me know what you think. And don't be bashful with those chopped
    fresh herbs. Of course, I don't know how big your hand is. The recipe
    gave no quantities at all for those.

    I have a second recipe from the same person for a Chinese stuffing not
    really meant for eggplant stuffing, but adapted to small Japanese
    eggplants. Will try that next. It's a ground pork and tofu base.

    Susan

  5. #5
    Peppermint Patootie Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > I think that next time I will just scoop out all the eggplant


    I would translate that to "peel the eggplants and chop."

    > and make
    > the stuffing and toss the shells and bake this in a baking dish instead.


    Priscilla

  6. #6
    Peppermint Patootie Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > I found this recipe saved long ago from someone's posting online in my
    > archives and decided to make it today. The instructions weren't great,
    > some of them were non existent, along with amounts, but it turned out
    > just amazing, the two TBS of vinegar really turned up the whole
    > stuffing. The only problem was that I baked the eggplant boats for 50%
    > longer than instructed and they were still underdone. They need to be
    > really thin or cooked longer. I used 1.4 lbs of 95% lean beef because I
    > didn't want eggplant soaked in grease and I like a lot of cheese. The
    > recipe below will be modified to reflect what I did and/or what I plan
    > to do in the future. I would not substitute dried herbs in this dish.
    > Certainly not dried parsley, which has no place in any food, IMO.
    >
    > Susan


    Looks really good! I've saved the recipe away.

    Priscilla

  7. #7
    Susan Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    x-no-archive: yes

    Peppermint Patootie wrote:
    > In article <[email protected]>,
    > Susan <[email protected]> wrote:
    >
    >> I think that next time I will just scoop out all the eggplant

    >
    > I would translate that to "peel the eggplants and chop."


    That makes sense.

    >
    >> and make
    >> the stuffing and toss the shells and bake this in a baking dish instead.

    >


    What shells, if peeled and chopped?

    Susan

  8. #8
    Susan Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    x-no-archive: yes

    Peppermint Patootie wrote:

    > Looks really good! I've saved the recipe away.
    >


    I just had some for breakfast. Even nuked and cooked, I didn't like the
    shells, so this is definitely a casserole next time.

    Susan

  9. #9
    Peppermint Patootie Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > Peppermint Patootie wrote:
    > > In article <[email protected]>,
    > > Susan <[email protected]> wrote:
    > >
    > >> I think that next time I will just scoop out all the eggplant

    > >
    > > I would translate that to "peel the eggplants and chop."

    >
    > That makes sense.
    >
    > >
    > >> and make
    > >> the stuffing and toss the shells and bake this in a baking dish instead.

    > >

    >
    > What shells, if peeled and chopped?


    Peels. Tossing the peels goes without saying.

    PP

  10. #10
    Susan Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    x-no-archive: yes

    Peppermint Patootie wrote:

    > Peels. Tossing the peels goes without saying.
    >


    Normally, as long as they're cooked a long time, I love eggplant skin,
    but unless they're cooked unto caponata texture, making them
    unstuffable, they're not my cuppa in this recipe.

    Susan

  11. #11
    Evelyn Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    On Feb 24, 12:14*pm, Susan <su...@nothanks.org> wrote:
    > x-no-archive: yes
    >
    > Peppermint Patootie wrote:
    > > Looks really good! *I've saved the recipe away.

    >
    > I just had some for breakfast. *Even nuked and cooked, I didn't like the
    > shells, so this is definitely a casserole next time.
    >
    > Susan


    I just made a wonderful ratatouille this past week. It is even
    delicious cold the next day.

    Chopped and cubed eggplant
    chopped and cubed zucchini
    green pepper
    onion
    garlic cloves
    olive oil
    a splash of marsala wine
    oregano
    basil
    salt and pepper
    red pepper flakes to taste
    Can of tomatoes (small can)

    Sautee all veggies, then add can of tomatoes, wine, cover and simmer a
    bit so all flavors blend.

    I left the skins on the zucchini and eggplant. They cook up nicely.

    Evelyn

  12. #12
    Susan Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    x-no-archive: yes

    Evelyn wrote:

    > I just made a wonderful ratatouille this past week. It is even
    > delicious cold the next day.
    >
    > Chopped and cubed eggplant
    > chopped and cubed zucchini
    > green pepper
    > onion
    > garlic cloves
    > olive oil
    > a splash of marsala wine
    > oregano
    > basil
    > salt and pepper
    > red pepper flakes to taste
    > Can of tomatoes (small can)
    >
    > Sautee all veggies, then add can of tomatoes, wine, cover and simmer a
    > bit so all flavors blend.
    >
    > I left the skins on the zucchini and eggplant. They cook up nicely.


    Ooh, yes. I think eggplant skin is my favorite part of ratatouille, and
    that looks good, Evelyn.

    Makes a fabulous egg white omelette filling, with or without a slice of
    cheese.

    Susan

  13. #13
    W. Baker Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : I found this recipe saved long ago from someone's posting online in my
    : archives and decided to make it today. The instructions weren't great,
    : some of them were non existent, along with amounts, but it turned out
    : just amazing, the two TBS of vinegar really turned up the whole
    : stuffing. The only problem was that I baked the eggplant boats for 50%
    : longer than instructed and they were still underdone. They need to be
    : really thin or cooked longer. I used 1.4 lbs of 95% lean beef because I

    I do vegetarian suffed eggplant dish and I microwave the eggplant boats
    before stuffing and baking. Easier than pre-baking and works fast and
    well.

    Wendy

  14. #14
    Cheri Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    "W. Baker" <[email protected]> wrote in message
    news:go1on9$pac$[email protected]..


    > I do vegetarian suffed eggplant dish and I microwave the eggplant boats
    > before stuffing and baking. Easier than pre-baking and works fast and
    > well.
    >
    > Wendy


    How long do you MW them for, Wendy? I have never MW'd eggplant.

    Cheri



  15. #15
    Nick Cramer Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    Peppermint Patootie <[email protected]> wrote:
    > Susan <[email protected]> wrote:
    > > Peppermint Patootie wrote:
    > > > Susan <[email protected]> wrote:
    > > >
    > > >> I think that next time I will just scoop out all the eggplant
    > > >
    > > > I would translate that to "peel the eggplants and chop."

    > >
    > > That makes sense.


    > > >> and make the stuffing and toss the shells and bake this in a baking
    > > >> dish instead.


    > > What shells, if peeled and chopped?

    >
    > Peels. Tossing the peels goes without saying.


    I love the flavor and texture of eggplant skins!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  16. #16
    Nick Cramer Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    Evelyn <[email protected]> wrote:
    > On Feb 24, 12:14=A0pm, Susan <su...@nothanks.org> wrote:
    > > Peppermint Patootie wrote:
    > > > Looks really good! =A0I've saved the recipe away.

    > >
    > > I just had some for breakfast. =A0Even nuked and cooked, I didn't like
    > > th=

    > e
    > > shells, so this is definitely a casserole next time.


    > I just made a wonderful ratatouille this past week. It is even
    > delicious cold the next day.
    >[ . . . ]
    > I left the skins on the zucchini and eggplant. They cook up nicely.


    Che bella paisana!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  17. #17
    W. Baker Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    Cheri <[email protected]> wrote:
    : "W. Baker" <[email protected]> wrote in message
    : news:go1on9$pac$[email protected]..


    : > I do vegetarian suffed eggplant dish and I microwave the eggplant boats
    : > before stuffing and baking. Easier than pre-baking and works fast and
    : > well.
    : >
    : > Wendy

    : How long do you MW them for, Wendy? I have never MW'd eggplant.

    : Cheri

    I can't give you a time, as it depends on how many, how thick the skin,
    etc. do a few minuites, open oven squeeze eggplant to see if sot,. If
    no, repeat proceedure. that's what I do. I also nuke slices of eggplant
    for a "quick and dirty" eggplant parmegiana that I make (no breaded fried
    slices). It's quite fast. If I have time I bake the slices with a little
    olive oil.

    Wendy

  18. #18
    Susan Guest

    Default Re: RECIPE: Meditteranean stuffed eggplant

    x-no-archive: yes

    W. Baker wrote:
    I also nuke slices of eggplant
    > for a "quick and dirty" eggplant parmegiana that I make (no breaded fried
    > slices). It's quite fast. If I have time I bake the slices with a little
    > olive oil.


    I make my eggplant cutlets by dipping in egg, then seasoned carbalose
    flour. I lightly brush a pan with olive oil so the eggplant won't soak
    up a million calories, and back in the bottom of a very hot oven, like
    450-500F so that they sort of "fry."

    Susan

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