Quick Fake-Out

Name: Quick Fake-Out
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 handful A basil leaves, torn or chopped; 237 milliliters bread crumbs; 3 Tbsps butter; 4 servings Splash white wine or chicken stock; 5 smalls firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size; 3 cloves garlic, finely chopped; 454 grams ground beef or lamb; 5 Tbsps extra-virgin olive oil; 1 to medium onion, finely chopped; 118 milliliters finely chopped parsley leaves, a couple generous handfuls; 118 milliliters finely grated pecorino cheese or Parmigiano-Reggiano; 3 Tbsps toasted pine nuts; 1 small handful A raisins; 4 servings Salt and freshly ground black pepper; 2 Tbsps tomato paste

Quick Fake-Out might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 999 calories, 41g of protein, and 63g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 30 minutes. If you have pine nuts, bread crumbs, tomato paste, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Heat the oven to 475 degrees F.

Equipment you will use

Oven

Halve 4 eggplants lengthwise.

Ingredients you will need

Eggplant

Pour about 1/4 cup extra-virgin olive oil on a rimmed baking sheet. Season the cut eggplant with salt and pepper, to taste, and arrange, cut side down, in the oil. Put in the oven and roast until tender, about 20 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Eggplant

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Peel the remaining eggplant and dice into 1/2-inch pieces. In a large skillet, over medium-high heat, add 1 tablespoon of extra-virgin olive oil. Stir in the beef or lamb, the tomato paste, onions, garlic, diced eggplant and raisins. Season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Tomato Paste

Eggplant

Raisins

Garlic

Onion

Beef

Lamb

Equipment you will use

Frying Pan

Add the wine or stock, and cook until the eggplant and onions are soft, about 8 to 10 minutes.

Ingredients you will need

Eggplant

Onion

Stock

Wine

Remove from the heat and stir in the pine nuts and basil.

Ingredients you will need

Pine Nuts

Basil

While the meat cooks, melt the butter in small skillet over medium heat, add the bread crumbs and toast until golden.

Ingredients you will need

Breadcrumbs

Butter

Toast

Meat

Equipment you will use

Frying Pan

Transfer to a bowl and cool.

Equipment you will use

Bowl

Stir the parsley and cheese into the bread crumbs and add half of this mixture to the meat.

Ingredients you will need

Breadcrumbs

Parsley

Cheese

Meat

Remove the eggplant from the oven, flip it over and transfer to a serving platter. Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy bread crumbs over the top before serving.

Ingredients you will need

Breadcrumbs

Eggplant

Stuffing