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Recipe Detail Page
Italian Stuffed Eggplant
Autumn 2005
Sometimes we top this with goat cheese and sometimes Parmesan. Use whatever you prefer.
Serves 4
4 Italian eggplants
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
Filling:
2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onion
½ lb (250 g) ground beef
¼ cup (50 mL) red wine
1 tsp (5 mL) chopped garlic
1 cup (250 mL) seeded and diced plum tomatoes
1 tbsp (15 mL) chopped fresh oregano
Salt and freshly ground pepper
2 tsp (10 mL) lemon juice
1 tbsp (15 mL) chopped parsley
½ cup (125 mL) goat cheese, or grated Parmesan
1. Preheat oven to 450ºF (230ºC).
2. Place eggplant on a baking sheet, slash flesh in several places. Brush with oil, season with salt and pepper and bake for 25 minutes or until browned and soft. Reduce oven heat to 350ºF (180ºC). Slice top third of eggplant off and scrape out flesh from both pieces. Reserve shells and eggplant separately.
3. Heat oil in a large skillet on medium heat. Add onion and sauté for 5 minutes or until slightly browned. Add beef and cook 8 to 10 minutes longer or until beef is cooked.
4. Add red wine to pan, stirring to dissolve any brown bits on the bottom of the pan.
5. Add garlic, tomatoes, oregano and eggplant flesh and cook, uncovered, 5 minutes longer or until filling has come together.
6. Stir in lemon juice, season with salt, pepper and parsley.
7. Spoon into eggplants and top with crumbled goat cheese. Bake for 20 minutes or until cheese is melted and juices bubble. Cool before serving.
Serves 4
