Best 3 Stuffed Baby Eggplants Recipes
**Explore the Delightful World of Stuffed Baby Eggplants: A Culinary Journey through Diverse Flavors and Textures**
Dive into the captivating realm of stuffed baby eggplants, a culinary masterpiece that tantalizes taste buds with its vibrant flavors and diverse textures. Originating from the sun-kissed shores of the Mediterranean, this delectable dish has captivated hearts and palates across the globe. Embark on a culinary adventure as we present a collection of enticing recipes that showcase the versatility and boundless creativity of stuffed baby eggplants.
From the classic Greek gemista, bursting with aromatic rice, minced meat, and herbs, to the Turkish delight of patlıcan dolması, featuring a symphony of vegetables, nuts, and spices, each recipe promises a unique journey of flavors. Discover the simplicity of Italian melanzane ripiene, where baby eggplants are stuffed with a savory blend of breadcrumbs, cheese, and herbs, or indulge in the vibrant Lebanese makloubeh, where tender eggplants nestle amidst layers of rice, vegetables, and succulent meats.
Prepare to be captivated by the vibrant fusion of flavors in the Spanish berenjenas rellenas, where baby eggplants are filled with a medley of chorizo, bell peppers, and Manchego cheese. Experience the harmonious blend of sweet and savory in the Moroccan batinjan makli, where eggplants are stuffed with a tantalizing combination of minced lamb, caramelized onions, and aromatic spices.
As you explore this culinary haven, you'll uncover a treasure trove of vegetarian delights. From the vibrant Greek vegetarian gemista, bursting with a colorful array of vegetables, to the hearty Italian melanzane alla parmigiana, where eggplant slices are layered with tangy tomato sauce, mozzarella cheese, and Parmesan, each recipe celebrates the beauty of plant-based cuisine.
With every bite, stuffed baby eggplants unveil a symphony of textures that dance upon the palate. The tender flesh of the eggplant, perfectly complemented by the savory fillings, creates a harmonious balance that keeps taste buds enthralled. Whether you prefer the robust texture of meat-stuffed eggplants or the vibrant crunch of vegetable-filled variations, there's a recipe here to satisfy every craving.
STUFFED BABY EGGPLANTS
Provided by Michael Symon : Food Network
Categories appetizer
Time 10h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
- Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.
DATE-STUFFED BABY EGGPLANTS
Eggplant does double duty in this hearty dish -- baby eggplants are stuffed with a sweet-and-savory lamb filling, and Italian eggplant is paired with roasted red peppers for a bright, smoky relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 31
Steps:
- Make the bell pepper and eggplant relish: Preheat oven to 350 degrees. Brush eggplant all over with 2 tablespoons oil and season with a pinch of salt. Place cut-sides down on one half of a rimmed baking sheet. Place garlic cloves and onion in the center of a 12-inch piece of parchment-lined foil. Drizzle with remaining 2 tablespoons oil and season with salt and black pepper. Toss to combine. Wrap to enclose and place on the other side of the baking sheet. Bake until eggplant is very tender, about 20 minutes. Set aside to cool. Add cooled eggplant and roasted garlic and onion mixture, along with 2 teaspoons salt, 1/4 teaspoon black pepper, and remaining ingredients, to a food processor; process until smooth.
- Make the stuffed eggplants: Preheat oven to 350 degrees. In a large bowl, toss eggplants with 1/4 cup oil, then transfer to a rimmed baking sheet. Bake, tossing every 5 minutes, until very tender, 20 to 25 minutes. Set aside to cool.
- Heat remaining 1 tablespoon oil in a small skillet over medium. Add scallions and garlic and cook until softened. Set aside to cool.
- Meanwhile, place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
- In a medium bowl, combine cooled scallion and garlic mixture, freekeh, date paste, tomato paste, spices, parsley, and mint. Season with 3/4 teaspoon salt and a pinch of black pepper. Stir in lamb.
- Once eggplants are cool enough to handle, use a paring knife to cut a slit in each eggplant from top to bottom, taking care not to cut all the way through. Carefully open each eggplant and fill with about 1 tablespoon lamb mixture.
- Place stuffed eggplants in a baking dish large enough to hold eggplants in a single layer and bake until filling is thoroughly cooked, 15 to 20 minutes.
- Meanwhile, combine drained rice, 2 cups water, and 1/2 teaspoon salt in a large saucepan. Bring to a boil and cook until rice is just tender, about 5 minutes. Drain rice in a colander.
- Whisk together tahini and lemon juice until smooth in a small bowl. Thin with 1 to 2 tablespoons water, if necessary, and season with salt.
- Transfer rice to a serving platter and top with eggplants. Serve with tahini sauce and bell pepper and eggplant relish.
LAMB-STUFFED BABY EGGPLANTS
Steps:
- Preheat oven to 375F. Cut eggplants in half lengthwise. Using a grapefruit spoon, gently scoop out pulp from eggplant halves, leaving 1/2" thick shells. Roughly chop the scooped-out pulp and set aside. Sprinkle inside surfaces of eggplant shells with salt, and place face down on a paper towel to drain for 15-30 minutes. Heat 3 tbsp of the oil in a large saute pan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add garlic and red pepper, and continue sauteeing until onion is golden and peppers are soft, about 5 minutes. Add the ground lamb and chopped eggplant, and cook until lamb is browned and eggplant is tender, about 10 minutes. Stir in the tomato paste, cinnamon and red pepper flakes, stirring until just warmed through. Remove from heat. Season to taste with salt and lots of black pepper, then stir in the tomatoes, pine nuts and fresh mint. Pat the shells dry with paper towels, removing any excess salt remaining on the surface. Brush with remaining 1 tbsp oil and arrange in a baking dish, cut side up. Divide the lamb mixture among the eggplant shells, mounding the filling slightly, the top with crumbled feta cheese. Bake in preheated oven for 25-30 minutes, or until the eggplant shells are tender and filling is bubbling and golden.
Tips:
- Choose the right eggplants: Select small, tender baby eggplants with a deep purple color and smooth skin. Avoid eggplants that are too large or have blemishes.
- Prepare the eggplants properly: Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Brush the eggplant halves with olive oil and sprinkle with salt and pepper.
- Cook the eggplants: You can cook the eggplants in a variety of ways, including baking, grilling, or pan-frying. Make sure to cook the eggplants until they are tender but still hold their shape.
- Make the stuffing: There are many different recipes for stuffing baby eggplants. Some popular options include a mixture of ground beef, rice, and vegetables; a mixture of feta cheese, spinach, and pine nuts; or a mixture of lentils, tomatoes, and spices.
- Stuff the eggplants: Once the eggplants are cooked and the stuffing is prepared, spoon the stuffing into the eggplant halves. Make sure to pack the stuffing tightly so that it doesn't fall out during cooking.
- Bake the stuffed eggplants: Place the stuffed eggplants in a baking dish and bake them in a preheated oven until the stuffing is heated through and the eggplants are tender. You may need to cover the baking dish with foil during baking to prevent the eggplants from drying out.
Conclusion:
Stuffed baby eggplants are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a variety of stuffing options to choose from, you can easily customize this dish to your own taste. So next time you're looking for a new and exciting recipe, give stuffed baby eggplants a try!
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