Tuesday, November 7, 2023

Words & Brush Recipe Corner: Stuffed Eggplant



Pascale's Kitchen: Comfort food for difficult days

When I think of what brings me the most comfort, I picture stuffed vegetables in tomato sauce from my childhood. 


                                       Stuffed eggplant (credit: PASCALE PEREZ-RUBIN)

Makes 6 servings.


  • 3 medium eggplants
  • 2 medium onions
  • ½ bunch of parsley, finely chopped 
  • 3 raw eggs
  • 1 hardboiled egg
  • 2 medium potatoes, peeled
  • 200 gr. beef shoulder
  • ½ tsp. salt
  • 1 Tbsp. fresh lemon juice
  • ½ – 1 tsp. salt
  • ½ tsp. harissa or spicy paprika
  • ¼ tsp. turmeric
  • Oil for frying


Rinse the eggplants, then cut them in half lengthwise. Scoop out the inside part of the eggplants, leaving the thick skin intact in the shape of a boat, so that you can stuff it with the filling. 

Place the eggplant skins on a tray with the skin face down, and sprinkle them with salt. Let them sit for 15 minutes. 

Cut the beef into pieces and add them to the pot with one egg and water. Cook for 30 or 40 minutes until the beef has softened. 

In a separate pot, cook the eggplant pieces together with the potatoes. If you prefer, chop the eggplant into pieces, then sauté. 

Chop up the onions and place them in a small bowl together with the parsley, before adding them to the potato and eggplant mixture. Chop the hardboiled egg, and add it to the mixture. Chop the meat into small pieces, or grind it, then add it to the mixture. Mix well, then add the lemon juice, pepper, salt, and the 3 raw eggs. Mix well.

Rinse all the salt off of the eggplant boats, then dry them well with paper towels. Heat some oil in a pan and sauté the eggplant boats with the skin face down so that they become pliable.

Fill the eggplant boats with the stuffing, then arrange them on a baking tray and cook for 30-35 minutes in an oven that has been preheated to 180° until the filling has firmed up and browned nicely. Serve hot. 

Level of difficulty: Medium
Time: 2 hours
Status: Meat


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