Yummy Stuffed Eggplant Recipe
Halved and generously filled with a savory blend of ground pork, tomato sauce, and Pecorino cheese, these oven-baked delights are a perfect harmony of flavors.
Equipment
- Baking Sheet or Dish
- knife
- Cutting board
- Pan
- Oven
- Paper towels
- Bowl
- Measuring Utensils
- Food Processor (optional):
- Grater
- Spatula or spoon
- Oven mitts
- Salt Shaker or Pinch Bowl
- Pepper Shaker or Pinch Bowl
Ingredients
- Eggplants: 600 g
- Ground pork: 300 g
- Tomato sauce: 500 g
- Onion: 80 g
- Stale bread: 60 g
- Pecorino cheese: 50 g
- Garlic: 1 clove
- White wine: 60 g
- Extra-virgin olive oil: 80 g
- Basil: to taste
- Black pepper: 1 pinch
- Fine salt: 1 pinch
- Coarse salt: 1 pinch
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise, leaving the stems intact. Score the flesh in a crisscross pattern, being careful not to pierce the skin.
- Sprinkle the cut sides of the eggplants with coarse salt and let them sit for about 15-20 minutes. This helps draw out excess moisture and bitterness.
- While the eggplants are resting, prepare the filling.
- In a pan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onions and minced garlic. Sauté until the onions are translucent.
- Add ground pork to the pan and cook until browned. Season with black pepper and a pinch of salt to taste.
- Pour in white wine and let it simmer until the alcohol evaporates.
- Add tomato sauce and let the mixture simmer for another 10-15 minutes, allowing the flavors to meld.
- In a bowl, combine stale bread crumbs (you can pulse stale bread in a food processor), grated Pecorino cheese, and chopped basil. Mix well.
- Once the pork and tomato mixture is ready, combine it with the bread crumbs mixture. Adjust seasoning if needed.
- Pat the eggplants dry with a paper towel to remove excess salt.
- Place the eggplants on a baking sheet and fill the scored areas with the pork and tomato stuffing.
- Drizzle the stuffed eggplants with olive oil and bake in the preheated oven for 30-40 minutes or until the eggplants are tender and the tops are golden brown.
- Once baked, remove from the oven and let them cool for a few minutes.
- Garnish with fresh basil leaves and an extra sprinkle of Pecorino cheese before serving.
- Serve the yummy stuffed eggplants warm. They can be a standalone dish or paired with a side of salad or crusty bread.