I am looking for a stuffing recipe that has eggplant in it, also any casserole recipe that has eggplant in it that is not tomatoes sauce based. Thank You
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
Baked Eggplant with Ground Beef
* 2 large eggplants * salt * 3 potatoes * olive oil * 2 large onions, chopped * 1 pound ground beef * 6 tablespoons butter; melted, divided * 1/2 cup parsley, chopped * 1 cup tomato sauce * 1/4 cup fine breadcrumbs * 1/3 cup all-purpose flour * 2 cups milk * 2 eggs, separated * 1/4 cup Romano cheese, grated * dash nutmeg, ground
Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potato slices in olive oil. Drain on paper towels and set aside.
SautÃ© onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.
Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.
Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.
A delicious casserole with eggplant, onion, green peppers, cheddar cheese, cracker crumbs and more.
1 lb. eggplant, peeled and cut into 1/2 inch cubes
1 small onion, grated
3 slices bread, crumbled
1/2 C. evaporated milk
1/2 C. chopped green pepper
1 C. shredded Cheddar cheese
3 TBS. butter or margarine, melted
1 egg, beaten
3/4 tsp. salt
1/4 tsp. pepper
1/4 C. cracker crumbs
Cook eggplant and onion in boiling water to cover 5 minutes or until tender; drain. Add crumbled bread and next 7 ingredients - stir well. Pour into a greased 1 1/2 quart baking dish, top with cracker crumbs, and sprinkle with paprika.
Bake, uncovered, at 350 for 30 to 35 minutes or until lightly browned. Great alone or with a fish, chicken or beef entree
Prep time: 15 minutes
Makes 6 - 8 servings
Yield: 4 Servings
1 lg Eggplant
1/4 lb (4 slices) bacon, chopped
1 lg Onion, chopped
1 cl Garlic, minced
2 tb Fresh chopped parsley
1/4 ts Italian seasoning
1/4 ts Thyme
1/2 c + 1/4 c Italian bread crumbs
3 tb Butter
Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear.
Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more.
Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
Thank you kitchen witch for the eggplant recipes. They sound really good and I can’t wait to try them out. Shelley
You’re very welcomed!
I love eggplant - and I love it all different ways . I hope you like the recipes.