From DN Recipes by David Nagy · Food & Beverage
Lidia's Meat Stuffed Eggplant
Published
Lidia's Meat Stuffed Eggplant
Ingredients
* 6 SMALL EGGPLANTS (ABOUT 2 POUNDS TOTAL)
* 1⁄₂ CUP EXTRA- VIRGIN OLIVE OIL
* 1 SMALL ONION, FINELY CHOPPED
* 1 POUND GROUND BEEF
* 1⁄₃ CUP DRY WHITE WINE
* 1 RED BELL PEPPER, FINELY CHOPPED
* 2 TEASPOONS KOSHER SALT
* 2 CUPS CUBES OF DAY- OLD COUNTRY BREAD
* 1 CUP MILK
* 1 CUP GRATED GRANA PADANO
* 1⁄₂ CUP CHOPPED FRESH ITALIAN PARSLEY
* 1 HARD- BOILED EGG, CHOPPED
* 2 PLUM TOMATOES, SEEDED AND CHOPPED
Directions
- 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.