One of my favourite vegetable is the eggplant. When I saw these firm, beautiful eggplants on sale at Costco, I just could not resist and grabbed a bag. An interesting way to elevate them is to stuff with either prawns, ground meat or vegetables flavoured with spices. They look impressive and taste amazing. Stuffed eggplants can be served as a starter or side dish with the main meal.
Select eggplants that are heavy, with a smooth skin and no brown spots. Some variety of eggplants are bitter and contain more seeds. Male eggplants have fewer seeds and less bitter, with shallow, round indent at the bottom. Female eggplants have an indent that is deep and shaped like a line. The eggplants are cut lengthwise with part of the stalk left intact. Pulp is scooped, chopped and cooked with the ground meat filling. Set aside to cool and then, stuffed into the eggplant. Covered and baked at 350 F or 180 C for 30 minutes. Sprinkled with grated cheese and transferred back into the oven for the cheese to melt. Once done, they are absolutely delicious and irresistible. The freshness of the eggplant along with the meat filling is tempting and irresistible.
Select eggplants that are heavy, with a smooth skin and no brown spots. Some variety of eggplants are bitter and contain more seeds. Male eggplants have fewer seeds and less bitter, with shallow, round indent at the bottom. Female eggplants have an indent that is deep and shaped like a line. The eggplants are cut lengthwise with part of the stalk left intact. Pulp is scooped, chopped and cooked with the ground meat filling. Set aside to cool and then, stuffed into the eggplant. Covered and baked at 350 F or 180 C for 30 minutes. Sprinkled with grated cheese and transferred back into the oven for the cheese to melt. Once done, they are absolutely delicious and irresistible. The freshness of the eggplant along with the meat filling is tempting and irresistible.
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Goan Style Stuffed Eggplants With Ground Beef
(Serves 4 or 6)
Ingredients:
5 medium-sized eggplants (794 grams, 1.75 lb)
3 to 4 tablespoons extra-virgin olive oil
salt
Method:
Cut eggplants lengthwise in half, leaving part of the stalk intact and scoop out the centres. Keep pulp aside for filling and place halves in a baking tray. Sprinkle halves with olive oil and salt.
Filling
Ingredients:
1/2 kg ground beef
1 large onion (finely chopped)
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
2 green chillies (finely chopped)
1 large tomato (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1/4 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
reserved eggplant pulp
3 tablespoons vinegar
handful coriander leaves (chopped)
1/2 cup choice of cheese
1 cup water
salt
Method:
Cook ground beef in a skillet with no oil until it changes colour. Drain off any excess fat. Add onion, garlic, ginger and green chillies. When onion is soft, add tomato. Stir for a couple of minutes, then add all the spices, reserved zucchini pulp, vinegar, water and salt. Cover and let meat cook through.
When mixture is almost dry, remove pan from heat. Sprinkle coriander leaves and set filling aside to cool.
Preheat oven to 350 F or 180 C.
Spoon filling into eggplant halves. Place on baking tray, cover with an aluminum foil and bake for 30 minutes. Then, sprinkle cheese on top of each stuffed eggplant. Transfer baking tray back into the oven for 3 minutes until cheese melts.
Serve hot.
Note:
(Serves 4 or 6)
Ingredients:
5 medium-sized eggplants (794 grams, 1.75 lb)
3 to 4 tablespoons extra-virgin olive oil
salt
Method:
Cut eggplants lengthwise in half, leaving part of the stalk intact and scoop out the centres. Keep pulp aside for filling and place halves in a baking tray. Sprinkle halves with olive oil and salt.
Filling
Ingredients:
1/2 kg ground beef
1 large onion (finely chopped)
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
2 green chillies (finely chopped)
1 large tomato (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1/4 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
reserved eggplant pulp
3 tablespoons vinegar
handful coriander leaves (chopped)
1/2 cup choice of cheese
1 cup water
salt
Method:
Cook ground beef in a skillet with no oil until it changes colour. Drain off any excess fat. Add onion, garlic, ginger and green chillies. When onion is soft, add tomato. Stir for a couple of minutes, then add all the spices, reserved zucchini pulp, vinegar, water and salt. Cover and let meat cook through.
When mixture is almost dry, remove pan from heat. Sprinkle coriander leaves and set filling aside to cool.
Preheat oven to 350 F or 180 C.
Spoon filling into eggplant halves. Place on baking tray, cover with an aluminum foil and bake for 30 minutes. Then, sprinkle cheese on top of each stuffed eggplant. Transfer baking tray back into the oven for 3 minutes until cheese melts.
Serve hot.
Note:
- Ground beef can be substituted with chicken, lamb or Italian sausage.
- If desired, add extra spices of your choice.
- Tex Mex cheese was used, a blend of shredded mozzarella, cheddar and monterey jack.
- Recipe for stuffed eggplants with prawns, click here.
