Saturday, September 28, 2013

Stuffed Eggplant

From the kitchen of One Perfect Bite...There are unmistakable signs of fall in the Oregon air. We've had our first persistent rain and night's have become decidedly cooler. Both are sure indications that it's time to pull comforters from storage and rotate menus for cooler days. Today's "ish" dish is perfect for these cooler evenings. I'm convinced there are no longer original recipes. There are lots of adaptions, but most dishes touted as new, generally are not. Mine included. Save for molecular cooking, a place to which I will not venture, and you should thank God for that, we are surrounded by "ish" dishes. Tonight's recipe is no exception. It's a new-ish adaption of Michael Chiarello's Italian-ish version of his mom's stuffed eggplant. Her recipe must have been terrific. I know his version of her recipe is great, but then so is my version of his. Confused? Please don't be. Here's how my "ish" dish is made.

Stuffed Eggplant...from the kitchen of One Perfect Bite, inspired by Michael Chiarello and Napa Style


2 medium eggplants

1 pound blender chopped boneless, skinless chicken thighs

1 tablespoon extra virgin olive oil

1/2 cup chopped onion

1 red pepper, cut in 1/4-inch dice

1 tablespoon minced garlic

1/2 cup parsley, chopped

1/2 cup basil, chopped

1/4 cup breadcrumbs

1-1/4 cup grated pecorino Romano, divided use

1 large egg

2 chopped Roma tomatoes


1) Preheat oven to 350-degrees F.

2) Cut eggplants in half and scoop out centers, leaving enough meat at edges to allow eggplant to hold shape when baked. Boil eggplant that has been scooped out of shell until very soft, about 10 to 12 minutes. Drain and set aside.

3) Heat olive oil in a separate skillet set over medium heat. Add chicken and season with salt and pepper. Saute until all liquid has evaporated and chicken is no longer translucent. Break up large pieces of chicken with a wooden spoon. Using a slotted spoon, transfer chicken to a plate and set aside.

4) Add onions, peppers and garlic to skillet and saute until softened, about 5 minutes.

5) Combine cooked eggplant, chicken, vegetables, parsley, basil, 1 cup cheese, breadcrumbs and egg in a large bowl. Mix just to combine. Fill each eggplant shell with a portion of the mixture. Top with chopped tomatoes, remaining 1/4 cup of grated cheese. Season with salt and pepper, place on an oiled oven tray or baking dish and bake for 50 minutes at 350F. Let cool briefly before serving. Yield: 4 servings.

You might also enjoy these recipes:

Rolled Eggplant - Food Loves Writing

Stuffed Thai Eggplant with Sweet Potato Leaves and Brown Rice - A Little Bit of Spain In Iowa

Grilled Eggplant Sandwich - Simply Recipes

Ratatouille - Kitchen Parade

Baba Ghannouj - Andrea Meyer

Japanese Eggplant Salad - Juicy Fresh Bites

Eggplant Gratin - Stylish Cuisine

Crockpot Eggplant Curry - The Sweet's Life

Quinoa Stuffed Eggplant - The Baking Barrister

Pastitsio: Lamb and Eggplant Casserole - One Perfect Bite

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