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eggplants extra-virgin olive oil salt ground beef tomato paste onion garlic handful raisins white wine nuts handful basil butter bread crumbs parsley Pecorino cheese
Viewed: 5 - Published at: 7 years agoIngredients
- 5 small firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size
- 5 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound ground beef or lamb
- 2 tablespoons tomato paste
- 1 small to medium onion, finely chopped
- 3 to 4 cloves garlic, finely chopped
- A small handful raisins
- Splash white wine or chicken stock
- 3 to 4 tablespoons toasted pine nuts
- A handful basil leaves, torn or chopped
- 3 tablespoons butter
- 1 cup bread crumbs
- 1/2 cup finely chopped parsley leaves, a couple generous handfuls
- 1/2 cup finely grated pecorino cheese or Parmigiano-Reggiano
Method
- Heat the oven to 475 degrees F.
- Halve 4 eggplants lengthwise.
- Pour about 1/4 cup extra-virgin olive oil on a rimmed baking sheet.
- Season the cut eggplant with salt and pepper, to taste, and arrange, cut side down, in the oil.
- Put in the oven and roast until tender, about 20 minutes.
- Peel the remaining eggplant and dice into 1/2-inch pieces.
- In a large skillet, over medium-high heat, add 1 tablespoon of extra-virgin olive oil.
- Stir in the beef or lamb, the tomato paste, onions, garlic, diced eggplant and raisins.
- Season with salt and pepper, to taste.
- Add the wine or stock, and cook until the eggplant and onions are soft, about 8 to 10 minutes.
- Remove from the heat and stir in the pine nuts and basil.
- While the meat cooks, melt the butter in small skillet over medium heat, add the bread crumbs and toast until golden.
- Transfer to a bowl and cool.
- Stir the parsley and cheese into the bread crumbs and add half of this mixture to the meat.
- Remove the eggplant from the oven, flip it over and transfer to a serving platter.
- Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy bread crumbs over the top before serving.
