How To make Eggplant Stuffing
3 md Eggplants (1 lb ea.)
1/4 c Olive oil
1/3 c Chopped scallions
-=OR=- Shallots 1 Garlic clove; sliced (opt.)
1/4 c Chopped fresh parsley
2 tb Chopped fresh fennel or dill
1/2 ts Allspice; more if necessary
1/4 c Dry white wine
2 tb Tomato paste; MIXED WITH:
1/2 c Water
Salt & freshly ground pepper 1/2 c Bread crumbs
Cut the eggplants in half lengthwise. With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave 1/4-inch of the flesh with the skin as a firm base) and set the shells aside. Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration. (Or the eggplant may be pureed in a blender or food processor.) Heat the oil in a frying pan and saute the scallions and garlic. Add the parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in the eggplant pulp, season with salt and pepper, and simmer for 20 minutes. Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid. Stuff the eggplant shells, if desired, and place in an oiled baking dish. Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or particularly good - cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
How To make Eggplant Stuffing's Videos
Baked Eggplant with chicken vegetable stuffing
Baked Eggplant filled with a chicken stuffing. These eggplants also known as aubergines, are cut in half and then filled with a chicken mince and vegetable stuffing. Topped with Parmesan cheese and baked in the oven. They make a great meal at anytime of day with their cheesy crusty tops.
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Stuffed EGGPLANT ???? Best Italian recipe ???? Baked Stuffed Aubergine recipe light
Today we are preparing another classic dish of Italian cuisine: Stuffed Eggplant ????
Of course the variations are endless, that's why I encourage you to share your recipes by leaving a nice comment ???????? with your advice.
Ingredients:
Small eggplants 6
Minced meat 500 g
Pecorino cheese 4 tbsp
Eggs 1
Garlic 1 clove
Parsley 1 bunch
Stale bread 100 g
Cheese whey 1 glass
Salt and Pepper 1 pinch
Sauce:
Extra virgin olive oil 2 tbsp
Red Onion 1 small
Tomato pulp 500 g
Basil 7 leaves
Salt 1 pinch
Cooking:
180°C or 355°F for 30 + 10 minutes then 180°C or 355°F for 25 minutes + 230°C or 445°F for 10 minutes
Here, on my website, you will soon find the written recipe:
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Stuffed Eggplant Recipe
This stuffed Italian eggplant recipe includes eggplant filled with a flavorful medley of fresh vegetables and ground lamb (substitute ground beef or turkey). This easy recipe combines ground meat, fresh tomatoes, peppers, and parmigiana reggiano cheese stuffed into petite Italian eggplant. While you search ideas for healthy, low calorie, low carb, keto friendly meals, this stuffed eggplant recipe is a lite Mediterranean dish that will satisfy your appetite without the guilt. Stuffed eggplant can be made ahead of time and also served as an appetizer for your next get together.
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Stuffed Eggplant Recipe
An easy stuffed eggplant recipe.
Written recipe here:
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Stuffed Eggplant Recipe (Hakka Style)
???? BROWSE KITCHENWARE AND INGREIDENTS -
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Hakka Stuffed Eggplant (客家酿茄子) is my favorite way to eat eggplant. You can also use this recipe to make stuffed tofu, pepper, bitter melon, mushroom... Stuffed food is one of those characteristic styles of Hakka cuisine.
????PRINTABLE RECIPE -
INGREDIENTS
For the filling
400 g 14 oz of white fish fillet, cut into chunks
1/2 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of sweet paprika (Amazon Link -
1/2 tbsp of cornstarch (Amazon Link -
2 tbsp of chinese cooking wine (Amazon Link -
1/2 tbsp of sesame oil (Amazon Link -
2 tsp of finely minced ginger
1 tbsp of finely minced garlic
1/4 cup of diced scallion
3 tbsp of water
To make the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of cornstarch (Amazon Link -
Some Black pepper to taste (Amazon Link -
1 cup of water
Others
2-3 Chinese long eggplants
3 tbsp of cornstarch to coat the eggplants
2-3 tbsp of vegetable oil to pan-fry
INSTRUCTIONS
Roughly cut the fish fillet into chunks and put it into the food processor along with the rest of the filling ingredients. Use the on and off mode to blend everything for 20-25 seconds. Don’t grind the meat too fine, otherwise, the filling will turn out too mussy. Remove it from the food processor and set it aside.
Slice the eggplant at a 45-degree angle into 1 centimeter thick pieces. Place all the slices on the cutting board. Put a few tbsp of cornstarch into a sieve and lightly dust onto the eggplant cut surface. Repeat this on the other side. Don't dust too much, otherwise, the filling can not attach well. A thin layer of cornstarch will prevent the meat from falling off and it also creates a starch layer on the outside of the eggplant which helps to catch more flavors from the sauce.
Spread a small amount of filling, 1/2 tsp will do, onto the eggplant slice. This will wet the cornstarch lightly and help the meat to fully make contact with the eggplant so it doesn’t fall off while cooking. Then put more filling, about 1.5 tbsp, on the top. Shape the edge with a dining knife. This recipe is enough to stuff 3 long skinny eggplants, of course, it depends on the size of your eggplant.
Before cooking, combine all the sauce ingredients in a bowl and set it aside.
Add vegetable oil into a frying pan. Place in the stuffed eggplant with the meat side down and pan fry over medium heat until golden brown. Flip it and fry the other side for a minute or 2.
Pour in the sauce. Be careful with the hot steam coming out. Move around the eggplants so they can absorb more flavors. If your pan is not big enough, you can fry the eggplant in batches. Just remember to divide the sauce in half too.
Transfer the eggplant to a plate. Sprinkle some diced scallion as garnish. Serve with white rice.
Videography / Editing by Austin Schargorodski -
Stuffed Eggplant Recipe
Learn how to make Meat-Stuffed Eggplant. I have found this dish at weddings and on the menus of Italian restaurants across America. Recipe: