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Saturday, May 17, 2008

stuffed eggplant a different way

I wanted to make a beef and eggplant dish, using celery, with no cheese and if I could help it, no tomatoes (I wanted a different mossauka type dish).
I took the following recipes and changed them around a bit by :
adding 2 chopped poblano peppers;
adding steamed not boiled the eggplant in the microwave (easier and quicker and less messy);
The thai one looked good and while I want to make it, I think my wife wanted something non thai.
Mom's Stuffed Eggplant
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Movable Feast

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

thai red curry beef and eggplant

Submitted by kimmachgan | February 19, 2007

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reviews (0)

my notes

Thai Red Curry Beef and Eggplant
If you'd like, add strips of fresh Thai chilies to this dish. They lend nice color and a jolt of heat. Fragrant jasmine rice is the perfect accompaniment.
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1 jar Thai red curry base
1 can (14 fl. oz.) coconut milk, well stirred
3 Tbs. canola oil
3 cups eggplant slices (cut into 1/2-inch half-
1 1/2 lb. New York steak or other tender cut,
cut into bite-size strips
1 cup fresh or frozen peas
1 cup cherry tomatoes, halved
1/2 cup slivered fresh Thai basil or 1/4 cup
slivered fresh regular basil
2 or 3 Kaffir lime leaves, torn in half (optional)
1 to 2 Thai green bird chilies or 1/2 jalapeño, cut
into long strips (optional)
Steamed jasmine rice for serving
In a clay pot or saucepan over medium heat, whisk together the red curry base and coconut milk and heat until hot.

In a large sauté pan over medium-high heat, warm the oil. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce and add the beef. Cook, stirring occasionally, until the meat is cooked through and the eggplant is tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve immediately with steamed rice. Serves 8.

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