Stuffed Eggplant

Asian eggplants are best to use for this recipe. Prick the eggplants all around with the tines of a fork. Cook the eggplant  under the broiler for about 5 minutes on each side or until the eggplant is soft to the touch. Remove the skin of the eggplant.

Ingredients for the filling. The filling I make is never the same, it depends on what is available in the refrigerator. Here’s the basic.

  • 1 lb ground lean meat, your choice. For a vegetarian version, use 1 block of crumbled tofu.
  • 1/2 c chopped onions. Sweet onion or Vidalia is the choice onion in my kitchen.
  • 2 cloves of garlic, minced
  • 1/2 c green peas
  • 1/3 c raisins
  • 1 small potato, diced the size of peas.
  • 1 T soy sauce. I like using the light soy sauce.
  • 1 T Worcestershire sauce
  • 1 t dried oregano or basil or Italian seasoning. I use about 2 T of chopped fresh oregano or basil whichever is available in the garden.
  • sea salt
  • ground pepper or red pepper flakes
Cook the filling.
  • Brown the potatoes in 1 T oil. Olive oil or canola is the choice in my kitchen.  Set aside.
  • In the same pan, with whatever oil left from the potato, brown the meat. Remove excess fat from the meat, if any.
  • Continue sauteing by adding the garlic and onion. Cook until the onion is clear.
  • Season with soy sauce, Worcestershire sauce, salt and pepper.
  • Add the rest of the ingredients. When cooked, add the potatoes.
Batter:
  • 3 eggs
  • 1/2 c all-purpose flour
  • 2 T water
  • sea salt and pepper

Beat the eggs with the water, slowly add the flour, beating after each addition until smooth

Now you are ready to stuff the eggplant.
Heat a non-stick or well-seasoned pan. Add about 2 tsp. of oil.
In a plate, put 1 T of the batter. Put a piece of eggplant on top of the batter, flatten using a fork, sprinkle with salt and pepper . On top of the eggplant, put about 1/2 c of the filling. Spread more batter on top to cover the filling. Slide the eggplant onto the hot pan. Cook each side about 3 minutes. Flip using a spatula. Repeat with the rest of the eggplants.
My family likes to eat this with catsup or the Philippine banana catsup. I like it with Tabasco or Vietnamese sriracha.

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2 thoughts on “Stuffed Eggplant

  1. Thanks for the marvelous posting! I seriously enjoyed reading it, you happen to be a great author.I will remember to bookmark your blog and will come back in the future. I want to encourage yourself to continue your great posts, have a nice day!

    • Red And White Bridal Gowns,
      Thank you for visiting and mostly thank you for the positive complement. Blogging is new to me but it is a lot of fun so I will be posting whenever I can.

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