Sardinian Stuffed Eggplant

Name: Sardinian Stuffed Eggplant
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp chopped basil; 2 smalls bay leaves, crushed to a powder; 118 milliliters plain, dried bread crumbs; 992 grams Italian peeled tomatoes, drained and coarsely chopped; 118 milliliters dry white wine; 2 kilograms Italian eggplants, 3 halved lengthwise; 2 larges eggs, lightly beaten; 3 garlic cloves, thickly sliced; 227 grams ground veal; 6 servings Kosher salt; 1 Tbsp chopped mint; 1 pinch Pinch of freshly grated nutmeg; 6 servings Extra-virgin olive oil; 113 grams cup freshly grated fresh pecorino cheese, preferably Fiore Sardo; 6 servings Freshly ground pepper; 1 medium white onion, finely chopped

Sardinian Stuffed Eggplant might be just the side dish you are searching for. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 483 calories, 23g of protein, and 25g of fat. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up eggplants, eggs, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Peel the whole eggplants; coarsely chop the flesh and transfer to a large colander. Using a spoon, scoop the flesh from the eggplant halves, leaving a 1/4-inch-thick shell. Chop the scooped out eggplant flesh and add it to the colander. Toss the chopped eggplant with 2 tablespoons of kosher salt and let drain for 30 minutes, then rinse well. Working in handfuls, squeeze out as much of the water as possible. You should have about 4 cups of chopped eggplant.

Ingredients you will need

Kosher Salt

Eggplant

Water

Equipment you will use

Colander

Meanwhile, bring a large pot of salted water to a boil. Set a wire rack on a baking sheet.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Wire Rack

Pot

Add the 6 eggplant shells to the pot and cook, gently poking them under to keep them submerged, until just tender, about 3 minutes. Using a slotted spoon, transfer the eggplant shells to the wire rack to drain and cool. Lightly oil a 9-by-13-inch baking dish and arrange the eggplant shells in it, cut sides up.

Ingredients you will need

Eggplant

Pasta Shells

Cooking Oil

Equipment you will use

Slotted Spoon

Baking Pan

Wire Rack

Pot

In a large, deep skillet, heat 3 tablespoons of olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and bay leaves and cook over moderate heat until the onion is softened, about 5 minutes.

Ingredients you will need

Bay Leaves

Onion

Add the chopped eggplant and wine and cook over moderate heat, stirring occasionally, until tender and just beginning to brown, 15 minutes.

Ingredients you will need

Eggplant

Wine

Add the veal and cook over moderately high heat, stirring and breaking up the meat, until cooked through and lightly browned, about 5 minutes longer.

Ingredients you will need

Meat

Veal

Transfer the eggplant filling to a bowl and stir in 1/2 cup of the pecorino, the eggs, bread crumbs, nutmeg, basil and mint. Season the filling with salt and pepper. Spoon the filling into the eggplant shells.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Eggplant

Pecorino

Nutmeg

Pasta Shells

Basil

Egg

Mint

Equipment you will use

Bowl

Preheat the oven to 35

Equipment you will use

Oven

In a medium saucepan, heat 1 tablespoon of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic and cook over moderate heat until golden, about 1 minute.

Ingredients you will need

Garlic

Add the chopped tomatoes and cook over moderate heat, stirring, until thickened, about 10 minutes. Season with salt and pepper. Spoon half of the sauce over the eggplants and sprinkle with the remaining 1/2 cup of grated pecorino.

Ingredients you will need

Salt And Pepper

Eggplant

Pecorino

Tomato