Lidias Meat Stuffed Eggplant Recipes

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the 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 in preheated oven. Let cool briefly, slice widthwise and serve.

MEAT-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees F.
• Cut the eggplants in half lengthwise. Scoop out the flesh to make a shell about 1/2 to 1 inch thick. Finely chop the flesh and set aside.
• Heat 4 tablespoons of the olive oil in a large skillet over medium-high heat. Toss in the onion, and cook until it begins to soften, about 3 to 4 minutes. Crumble in the ground beef, and pour the wine over the meat. Cook, breaking up the beef with the back of a wooden spoon, until the meat releases its juices and they then cook away, about 6 or 7 minutes. Add the bell pepper and chopped eggplant, and season with 1 teaspoon of the salt. Cover, and cook until the vegetables are tender, about 10 minutes. Scrape into a bowl to cool.
• Pour the milk over the bread cubes in a small bowl. Once the bread has softened, squeeze out the excess milk and put the bread in the bowl with the cooled meat filling. Add the grated cheese, parsley, egg, and tomatoes, and mix well.
• Put the eggplant halves in a large baking dish, and drizzle with the remaining 4 tablespoons oil. Sprinkle with the remaining teaspoon salt, and toss well to coat all of the eggplant with the oil. Fill the eggplant halves with the filling, and arrange snugly in the baking dish. Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes. Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.