I loosely followed this recipe from Saveur
Canola oil, for frying
6 Japanese eggplants (about 2 lbs.), ends trimmed
4 tbsp. unsalted butter
1 lb. ground lamb
1 tbsp. tomato paste
1⁄2 tsp. ground cinnamon
6 cloves garlic, thinly sliced
1 small yellow onion, roughly chopped
1⁄2 green bell pepper, cored, seeded, and finely chopped
2 medium tomatoes, cored and finely chopped
1⁄2 cup chopped flat-leaf parsley
1⁄4 cup chopped mint leaves
Kosher salt and freshly ground black pepper, to taste
I first prepped all the veggies, spices and herbs and set everything on the side.
Then I cut the tops off of 2 eggplants and then split them in half lengthwise.
In a non-stick pan, I added 1 tablespoon of oil and "fried" them on medium heat, flesh side down.
When the eggplant had a little color, I flipped them over and added some water and "steamed" them so that they would cook through.
When the eggplant was cooked through, I removed them from the pan and set them aside on a paper towel.
Then I made the stuffing.
Since I used 180 grams of a minced pork & beef mixture, I didn't add any butter or extra oil.
When the meat was cooking, I also used two paper towels to soak up the oil that came out.
When the meat was browned, I added some chopped onions (1/4 of an onion), chopped bell pepper (2 small bell peppers) and 1 clove of garlic (grated).
When the onions were almost transparent, I added the 1 tablespoon tomato paste and 1/4 teaspoon of cinnamon.
For the tomatoes, I only used 4 cherry tomatoes and cooked them until the liquid evaporated.
Then I added the chopped mint and parsley (I just grabbed some from my lanai, didn't really measure this).
Instead of baking them in the oven for 5 minutes, I just topped the cooked eggplant with the meat mixture and served it warm.
NOTES: I think the type of eggplant that the author used was what the Japanese call "bei-nasu" (literally American eggplant) which is round and quite large.
When I went to the market I could only find long skinny eggplant, called "naga-nasu", so that is what I used.
This was my first time eating this as well as making this, but I really liked the flavors (Satoshi gave this a "thumbs up"). I think this meat mixture would be nice on warm baguette or with pita chips too.
I'm definitely making this one again.
I first prepped all the veggies, spices and herbs and set everything on the side.
Then I cut the tops off of 2 eggplants and then split them in half lengthwise.
In a non-stick pan, I added 1 tablespoon of oil and "fried" them on medium heat, flesh side down.
When the eggplant had a little color, I flipped them over and added some water and "steamed" them so that they would cook through.
When the eggplant was cooked through, I removed them from the pan and set them aside on a paper towel.
Then I made the stuffing.
Since I used 180 grams of a minced pork & beef mixture, I didn't add any butter or extra oil.
When the meat was cooking, I also used two paper towels to soak up the oil that came out.
When the meat was browned, I added some chopped onions (1/4 of an onion), chopped bell pepper (2 small bell peppers) and 1 clove of garlic (grated).
When the onions were almost transparent, I added the 1 tablespoon tomato paste and 1/4 teaspoon of cinnamon.
For the tomatoes, I only used 4 cherry tomatoes and cooked them until the liquid evaporated.
Then I added the chopped mint and parsley (I just grabbed some from my lanai, didn't really measure this).
Instead of baking them in the oven for 5 minutes, I just topped the cooked eggplant with the meat mixture and served it warm.
NOTES: I think the type of eggplant that the author used was what the Japanese call "bei-nasu" (literally American eggplant) which is round and quite large.
When I went to the market I could only find long skinny eggplant, called "naga-nasu", so that is what I used.
This was my first time eating this as well as making this, but I really liked the flavors (Satoshi gave this a "thumbs up"). I think this meat mixture would be nice on warm baguette or with pita chips too.
I'm definitely making this one again.
6 comments:
This looks like something I would love.
maybe Wendell can make this for you, Jalna :)
Take care.
Kat
Yours looks way better than the one at the saveur site.
aw thanks Rowena :)
Take care.
Kat
Where is your egg plant gone :))
Naganasu is good idea for stuffing but we dont ( i am Turkish) cut in a half , just do some harakiri to the eggplant and cook it in the frying pan:))
Instead of frying I am putting eggplants in a microwawe and wait 7-8 minutes because it feels more healty or light , then take it of , take some of the eggplants bits from inside , put the stuffing in . And make some tomato sauce with olive oil or sunflower oil. Pour it on . Bake in the owen 15 minutes more . Yummy in my tummy :))
not exactly sure what you mean, Kuzunun, but thanks!
Take care.
Kat
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