by MrsWheelbarrow
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MrsWheelbarrow's Notes:
Expand6 smallish eggplant - I prefer the white round types, or the paler purple oblong variety Ask a question about this ingredient
1.5 cups cooked rice (white, brown, basmati, leftover Chinese takeout all work) Ask a question about this ingredient
2 eggs, lightly beaten Ask a question about this ingredient
1 cup freshly grated parmesian Ask a question about this ingredient
.5 cups toasted pine nuts Ask a question about this ingredient
.5 cups currants, plumped Ask a question about this ingredient
1/2 cup toasted bread crumbs Ask a question about this ingredient
1/4 cup mixed fresh herbs - basil & parsley & chervil work nicely Ask a question about this ingredient
fresh or dried thyme and oregano Ask a question about this ingredient
2 quarts whole tomatoes, drained and rough chopped Ask a question about this ingredient
3 garlic cloves, sliced Ask a question about this ingredient
1/3-1/2 cup olive oil Ask a question about this ingredient
Pierce eggplant all over with a fork.
Ask a question about this stepBring a large pot of salted water to a boil, add eggplant and boil for 20-30 minutes, depending on their size, or until fork tender. Remove from the water and cool slightly.
Ask a question about this stepWhen cool enough to handle, slice eggplant in half lengthwise, preserving the skin (and half the stem on each half, if possible.) This is a good time to start swearing.
Ask a question about this stepScoop out the flesh of the eggplant, rough chop, and put it in a large bowl. Continue swearing a blue streak. They're unbelievably hot and the skin splits. Don't worry. You'll be able to fix this.
Ask a question about this stepAdd the rest of the ingredients to the eggplant and stir well. Taste and correct for seasoning.
Ask a question about this stepScooping some of the mixture in your hand, (really - use your hands) form it into a large egg shape and stuff the eggplant skins, piecing them together as necessary. Place them on a parchment lined sheet pan as you complete them.
Ask a question about this stepHeat 1.5"-2" of canola oil in a deep saute pan. I use a cast iron pan. Send the kids out of the room. This is when the swearing really starts.
Ask a question about this stepWhen the oil is hot, place two or three halves in the oil, skin side down. Cook for 2-3 minutes. Using two slotted spoons or a slotted spoon and a spatula, turn the whole blasted thing over without losing the stuffing. Yes, seriously. Cook another 2-3 minutes, until browned on the stuffing side. Remove to a rack lined with paper towels, stuffing side up.
Ask a question about this stepWhen you have successfully browned all the eggplant, have a glass of wine. Really, that was a huge pain, wasn't it? Don't worry. It's worth it.
Ask a question about this stepPreheat the oven to 375
Ask a question about this stepNow, make the sauce. Heat the oil in a medium saucepan, add the garlic until starting to turn golden, then add the tomatoes, some salt and pepper, and cook for 20-25 minutes until it's good and saucy. (You can also use fresh tomatoes - about 5 lbs., peeled and chopped.)
Ask a question about this stepEither use individual serving dishes large enough to hold two eggplant or a large rectangular baker. Pour the sauce in the bottom of the baking dish and place eggplant on top of the sauce. Cover with foil.
Ask a question about this stepBake 30 minutes, or until the sauce is bubbly.
Ask a question about this stepTake a deep breath. Stop your swearing. Serve and enjoy.
Ask a question about this stepWhat are currants? Wikipedia says they're berries, but are they like prunes? Where should I look for them in the grocery store? I want to make this recipe today. But I was wondering, can I substitute anything else just in case I don't find them at my closest grocery store?
I swore only once when a wayward oil bubble popped and spurted in my eye. Other than that, all this work was totally worth it. Really, really, delicious.
Wssmom is spot on - raisins, golden raisins - even apricots or prunes (chopped) are a nice addition. Hope you enjoyed it!
I LOVE this recipe. Having done everything imaginable with baby eggplant over the past month, I'm thrilled to find yet another great use for them.
Thanks, Rivka. Funny - I was just thinking this is the week to make a double recipe of these eggplants, putting half in the freezer for the winter and having the other half NOW. It's a great freezer-ready dinner! The eggplant have been so pretty this year.
These boats look adorable all lined up on your sea of granite!
I am going to make this tonight or tomorrow - I was planning on subbing almonds for the pinenuts b/c around here they cost the earth (Costco stopped carrying them b/c they were too expensive and my local markets don't get the turnover to ensure fresh product - rancid pine nuts = awful). Almonds go ok with your vision? :-)
Oh Mary, I'm so so glad you're going to make these. Agreed re: pignolas esp those from China and the incidences of pine-mouth (bad taste that won't go away for WEEKS.) So, I think almonds would be great. Pistachios might be even better. The crunch is essential.
Oh pistachios will be perfect and I have plenty of those on hand. I bought some pine nuts recently - tried them first and spit the nut right out: Rancid, awful.
One other question: is there a reason to do the frying skin side down first? I was thinking I'd do stuffing side first (easier to lay into oil and then use spatula to hold everything in when I turn them to finish on the skin side.
I see no reason, off hand, to start skin side down, but as that's the way the original recipe was written, I've always gone that way. Do half & half and report back!
I have an urgent question regarding this recipe. I have a vegetarian coming to Easter dinner who is also a Jew observing passover (yes, there will be an eclectic group at my Eater table!). So I am wondering if a.) I can just leave out the breadcrumbs in this dish or 2.) substitute matzo meal for them. Please reply ASAP as I need to shop on Sat AM. Thanks.
I'm sure matzoh meal would work perfectly. The breadcrumbs are used to ensure the crunchy crust, and MM would work just as well, I'm sure. I hope you enjoy them! I can't wait for eggplant season to start. (remember to use the small variety. white if possible)
Isn't yelling and screaming the only appropriate thing when you're cooking?! ; ) My in laws LOVE eggplants (and I do, too) so I'll expose us all to this.
These look wonderful! I'm going to give these a go soon.
I'm so happy you've found this recipe. It's one of my favorites. My husband named them, because I do yell and scream the whole time I make it but we just love the flavor combo. Hope you do too!
I can not wait to make these this summer when the small eggplants fly back into the market. This looks *so* delicious!
Dan is the founder of Kitchen Options
The kitchen present multiple opportunities to begin swearing. Thank you for pointing out some of them to us.