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Stuffed Baby Eggplant

Stuffed Baby Eggplant

By Olivia Kazemi
0’ Prep time
45’ Cook time
45’ Total time
493 Calories
8 Serving

Summary

Stuffed Baby Eggplant might be a good recipe to expand your side dish collection. For $2.37 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 483 calories, 20g of protein, and 21g of fat each. It is brought to you by Foodista. 1 person were impressed by this recipe. A mixture of tomato paste, sugar, basil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Similar recipes include Stuffed Baby Eggplant, Roasted Baby Eggplant, and Roasted Baby Eggplant.
Olivia Kazemi 0 Followers

Step by Step

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Step 1

Make Sauce: Drain tomatoes, reserving juice, then finely chop. Heat oil in a 4 – 5 quart heavy pot over medium heat until hot but not smoking, then cook garlic, stirring until golden brown, about 1 minute. Add tomatoes with reserved juice, water, tomato paste, sugar and salt and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil.
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Step 2

Eggplants and Stuffing: Bring a 5 – 6 quart pot of salted water to a boil over moderately high heat. Boil eggplants, uncovered, stirring occasionally, until tender when pierced with a pairing knife, 20 – 25 minutes. (Meg note: I stood over the stove and had to use a large slotted spoon to twirl the eggplants in the boiling water to cook both sides since they decided to float. Perhaps this was unnecessary? Let me know how you got them to sink or if you just left them alone and they turned out ok.) Using a slotted spoon, transfer the eggplants to a colander to drain. Discard cooking water. When eggplants are cool enough to handle, about 15 – 20 minutes, halve eggplants lengthwise through the stem, but keeping the stem attached. With a small knife (Meg note: it is easier to cut around the edges of the eggplant with a pairing knife and use a spoon to scrape out the flesh), scoop out and reserve flesh, leaving 1/4-inch thick shells. Very finely chop flesh and transfer to a large bowl.
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Step 3

Bring rice and water to a boil in a 1-quart saucepan, uncovered, then reduce heat and simmer rice, covered, until water has be absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork and add to the chopped eggplant.
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Step 4

Add breadcrumbs to the rice and eggplant mixture along with the garlic, eggs, cheese, parsley, basil, 1/2 teaspoon salt, 1/2 teaspoon pepper and stir to combine well.
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Step 5

Sprinkle inside of eggplant shells with remaining 1/2 teaspoon of salt and 1/2 teaspoon pepper. Firmly pack the stuffing into the eggplant shells, about 1/3-cup. (You will probably have some stuffing leftover.)
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Step 6

Fry and bake eggplants: Position oven rack in the middle and preheat oven to 375°F.
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Step 7

Heat 1-inch vegetable oil in a large 3 – 4 quart heavy skillet over medium heat until a thermometer reaches 320°F and add 4 – 5 eggplant halves, stuffing side up. Fry, turning over once using 2 slotted spoons until golden brown, about 3 – 5 minutes on each side. Transfer stuffing side up to a paper towel lined plate to drain, then fry remaining eggplant halves in the same manner, returning oil to 320°F between batches.
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Step 8

Spoon sauce into a 3-quart (13×9-inch) nonreactive baking dish. Add eggplants, stuffing sides up and bake, covered with foil, until sauce is bubbling, 20 – 30 minutes.
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Step 9

Serve.

Ingredient

  • table salt
    table salt
    0.75 teaspoons 1 teaspoon
  • water
    water
    295.74 milliliters 236.59 milliliters
  • black pepper
    black pepper
    1 teaspoon
  • egg
    egg
    2 larges
  • tomato paste
    tomato paste
    2 tbsps
  • long grain rice
    long grain rice
    92.5 grams 92.5 grams
  • whole garlic cloves
    whole garlic cloves
    4 3
  • olive oil
    olive oil
    3 tbsps
  • sugar
    sugar
    1 teaspoon
  • fresh basil
    fresh basil
    2 tbsps 8 grams 8 grams
  • panko
    panko
    60 grams
  • fresh flat leaf parsley
    fresh flat leaf parsley
    20 grams
  • vegetable oil
    vegetable oil
    436 milliliters
  • petite peas
    petite peas
    1.81 kgs
  • pecorino romano
    pecorino romano
    50 grams

Nutrition Facts

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