Best 2 Sicilian Stuffed Eggplant Recipes
Sicilian Stuffed Eggplant, a delightful dish boasting vibrant flavors and textures, is a culinary masterpiece that encapsulates the essence of Sicilian cuisine. This dish showcases tender, roasted eggplants stuffed with a savory filling of breadcrumbs, herbs, spices, and succulent ground beef, creating a symphony of flavors in every bite. Accompanying this main course are three tantalizing recipes: a refreshing Tomato Salad with Basil, a creamy and flavorful Eggplant Parmigiana, and a delectable Cannoli Siciliani for a sweet ending. Get ready to embark on a culinary journey through Sicily with these authentic and delectable recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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 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.
Tips:
- To ensure the eggplant is cooked evenly, slice it into uniform thickness. This will help it cook evenly and prevent one side from becoming overcooked while the other side remains undercooked.
- Don't overcrowd the pan when cooking the eggplant slices. Give them enough space so that they can brown properly and not steam. If the pan is too crowded, the eggplant slices will not cook evenly and will become soggy.
- Be patient when cooking the eggplant slices. It takes time for them to brown and soften. Don't rush the process or you will end up with undercooked eggplant.
- To make the stuffing, use fresh, high-quality ingredients. This will make a big difference in the overall flavor of the dish.
- If you don't have any ricotta cheese on hand, you can substitute cottage cheese or cream cheese. However, ricotta cheese is the traditional ingredient and it gives the stuffing a light and fluffy texture.
- To prevent the eggplant from becoming watery, salt the slices before cooking. This will help to draw out the excess moisture.
- Serve the stuffed eggplant with a simple tomato sauce or with a dollop of pesto. This will add extra flavor and moisture to the dish.
Conclusion:
Sicilian stuffed eggplant is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover eggplant. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you are looking for a tasty and satisfying meal, give Sicilian stuffed eggplant a try.
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