Stuffed Eggplant

 

I have always loved eggplant and especially when my aunt would make eggplant parmesan! Eggplant was a prevalent side when we visited China and I grew to love it even more.  This is neither an Italian or Chinese treatment of the aubergine, but a simple American version of one way to enjoy this vegetable. If you are into low carb, substitute cauliflower for the rice.

MISE EN PLACE

INGREDIENTS:

• 2 Medium sized eggplants
• 2 Cups of finely diced yellow onion
• 1 1/2 Cups finely shredded cheddar cheese (mild, medium or sharp; your preference)
• 2 Tsp kosher salt
• 1 Tsp black pepper
• 1 Packed tbsp of finely chopped garlic
• 1 Pound lean ground beef (you can use turkey if you wish)
• Two cups of cooked rice (I used jasmine)
• 1 Cup panko bread crumbs
• 3 Tbsp unsalted butter

INSTRUCTIONS:

Preparing the eggplant:

• Cut the eggplant lengthwise and scoop out the flesh with a melon baller, leaving approximately 1/4 inch on the sides and bottom, making a “boat” out of the veggie.
• Cut up the flesh in chunks and set aside.
• Submerge the “boat” in lightly salted boiling water for 5 minutes, no more.
• Remove the eggplant from the boiling water and place flesh side down on a cookie sheet lined with paper towels and set aside.

Making the fillilng:

• Saute the onion, salt and pepper in the butter over medium high heat until tender.
• Add the garlic and continue sauteing until fragrant.
• Add the ground beef or turkey, breaking the meat up and continue cooking until done.
• Add the scooped out portion of the eggplants to the mixture and cook until the eggplant is tender.
• Take the pan off heat, add the rice and combine well.
• Add 1 cup of the cheese and combine

The topping:

• Combine the unsalted butter with the bread crumbs and mix until all the bread crumbs are coated with the butter.
• Add the remaining 1/2 cup of shredded cheese and stir to combine.

Assembling:

• Line a cookie sheet with foil or parchment paper.
• Lay the four “boats” of eggplant on the sheet.
• Divide your filling into four portions and loosely stuff the eggplants with the mixture.
• Cover each with the topping.

Bake for 20 minutes in a 350 degree oven.