#stuffed eggplant

[vegan-nom-noms]

Moroccan Stuffed Eggplants

[some-stars]

recipe!!!

i wanted to make some stuffed eggplant so i looked at three different recipes and synthesized the following. it came out EXTREMELY good. this recipe makes four Very Large servings and takes 90 minutes, which includes some lengthy pauses to do the dishes and/or set a timer and lie down for a bit.

SPICE BLEND (this makes a little more than you need, it's just the easiest way to get the proportions right, feel free to use scant measures)

1/4 tsp cayenne

1/2 tsp coriander

1/2 tsp garlic powder

3/4 tsp ginger

3/4 tsp paprika

1 tsp cumin

1.5 tsp allspice

1.5 tsp cinnamon

OTHER INGREDIENTS

2 large eggplant

12 oz ground beef or lamb (8 oz would probably be fine, but use a bit less spice blend) (also i bet impossible meat would work great here)

1 15 oz can chickpeas, drained and rinsed

1.5 15 oz cans tomato sauce (or you can add some water to a single can, it comes out fine)

1 roma tomato, diced

1 small yellow onion, chopped

~1 packed cup chopped parsley (1/2 packed cup is fine, I just love parsley)

4 cloves garlic

3/4 cup toasted pine nuts, divided (but you can get away without toasting them)

plain yogurt

olive oil

STEPS

Heat oven to 425.

Trim and halve eggplant, rub some kosher salt into the surfaces and leave for 30 minutes, then pat dry. While eggplant is waiting, prep vegetables (and start on the onions and beef if you want, the stuffing doesn't need to be hot when you stuff).

Brush eggplant with olive oil and rub 1/4 tsp spice blend into each half. Roast face up on oiled sheet pan (or parchment paper) for about 40 minutes until very tender and creamy. Reduce oven to 375.

While the eggplant is roasting: heat some olive oil, add onion, and cook until soft. Remove to a large bowl.

Add more oil, heat it, and add the beef and salt it. Cook about halfway, then add 1.5 TBSP spice blend and garlic, and finish cooking. (I like to always add spices directly to hot oil and let them cook a minute before mixing them in.) Add beef to bowl with onion.

Add a little more oil, heat it, and add the chickpeas with 1/2 tsp spice blend and a little salt. Cook for about five minutes and add to bowl.

Add tomato, parsley, and 1/2 cup pine nuts to the bowl and mix everything.

Put the cooked eggplant halves in an oiled roasting dish as close to "just big enough" as you can get. With a spoon, split each half and push the flesh to the side to make a gap, then stuff generously. If you have extra stuffing you can put it in the roasting pan next to the eggplants.

Mix tomato sauce with 1/2 tsp of spice blend (and water, if using). Pour over eggplant. Cover dish with foil and bake 20-25 minutes.

Serve topped with dollops of plain yogurt and remaining pine nuts. If you want a starch, couscous is perfect here.

[ricettesimpatichefatteinsieme]

melanzane ripiene con macinato di manzo verdure miste e stracchino in umido melanzane in padella | stuffed eggplant with ground beef mixed vegetables and stewed stracchino eggplant in a pan

[paulpingminho]

[thegaruskitchen]

Stuffed Brinjal | Stuffed Eggplant Recipe

Spice up your Lunch with this delicious Stuffed Baingan Recipe - No Onion No Garlic!!! Perfectly flavorful and easy to make. 🍆

[ego-technique]

Stuffed Eggplant - Italian Italian sausage, garlic, bread crumbs, and Parmesan cheese are combined with the flesh of a large eggplant after it has been hollowed out. After that, the filling is placed inside the shells once more, topped with Parmesan cheese, and baked. Excellent as a main course, but you can also use the mini eggplant as a side dish or an appetizer by purchasing them!

[creativephil]

stuffed eggplant rellenong talong

[micaelachase]

European - Stuffed Eggplant Italian sausage, garlic, bread crumbs, and Parmesan cheese are combined with the flesh of a large eggplant after it has been hollowed out. After that, the filling is placed inside the shells once more, topped with Parmesan cheese, and baked. Excellent as a main course, but you can also use the mini eggplant as a side dish or an appetizer by purchasing them!

[laurkamkitchen]

Another stuffed eggplant recipe, because I've just been in the mood lately!

I made about a third of this using two small eggplants. This was another situation where I scraped my eggplants just a bit too dry, which landed me with too much flesh in the filling and rather dry, tough shells.

In general, though, I wasn't all that impressed with this recipe. There simply wasn't enough flavor to make this particularly enticing, and there are far too many similar recipes out there for me to be tempted to make this again.

[testoster0ne]

simon

[pick-a-plush]

[batnbreakfast]

We made it to our holiday home! Found a restaurant right next to the sea and had a lovely dinner while watching the sunset.

[exemplarybehaviour]

Did you know? In Spain, el menú del día (fixed price menu, usually available on week days at lunch time, although some places will offer it at dinner or on weekends) often includes an entire bottle of wine, even if you’re dining alone? Mine also included a liter of cold water!

Obviously I took this as a challenge to drink everything. Obviously I’m not okay.

[paulpingminho]

[morethansalad]

Georgian Eggplant Rolls / Nigvziani Badrijani (Vegan & Oil-Free)

[jmenfoot]

Hello what is the dish at the end of rat chef movie called

I'm so glad you asked

It's what my family called "vegetable tian", while the internet calls it "Provence tian". A tian is a large and shallow clay dish from the south of France, and it's the name for dishes cooked slowly in a low oven (traditionnally, in a bread oven after the initial high heat was used for bread).

It's exactly like the Ratatouille dish : you slice colorful round vegetables (eggplants, zucchinis, onions, tomatoes), you cook them for hours, and you get tender, caramelized, confit vegetables. My grandmother put a paste of bread crumbs-garlic-parsley paste on top for texture... So easy, absolutely amazing, and absolutely not a ratatouille.

A ratatouille is cubed vegetables sauteed separately on stove top then brought together to finish cooking. It's the same "summer" vegetables : eggplants, zucchinis, onions, tomatoes, and peppers which are essential, (and not included in tian). Also very good, can be served hot or cold, completely different from the Ratatouille dish.

There's so many people on tiktok making "the ratatouille from Ratatouille" and it's not! it's not! it's a tian with a fancy pepper sauce!!

Objectively it doesn't matter, recipes evolve when they're adopted in other cultures, and French people can't complain (you won't believe what we call tabouleh). But still!

Apparently the recipe in the movie is confit byaldi by Michel Guérard/Thomas Keller and Keller suggested it to the movie team as his gastronomic reinterpretation of ratatouille. The way my reinterpretation of spaghetti and meatballs would be using flat, very large spaghetti and instead of forming balls I would layer the meat mixture with the tomato sauce and lasagnas I'm describing lasagnas. A completely different dish that already exists.

Thank you for attending this conference, I will now be taking questions.