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Stuffed Baby Eggplants

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We have a hard working mate who often has fresh seasonal vegies to share. This morning he dropped by quite early with baby eggplants and silverbeet.

No sooner had he left after downing a cup of coffee than I began to think about stuffed eggplant for dinner. The eggplants were the perfect size to bake whole. Making use of the super fresh bunch of silver beet and only using ingredients I had to hand, the filling was a cross pollination of recipes, the spiced chard filling for filo pastries and the stuffing I used in the Romano peppers a few weeks ago. My supply of fresh tomatoes was depleted, but sweet red peppers combined with a can of organic chopped tomatoes in juice made a delicious sauce.

The flesh removed from the eggplants I turned into an unconventional baba ghanouj.

20140401-124309.jpg8 small eggplants (aubergines)

Sauce:
1 tablespoon olive oil
2 small red capsicums (bell peppers)
1/2 cup eggplant (aubergine) flesh roughly chopped
1x400g can chopped tomatoes in juice
1 cup vegetable stock
Sea salt and black pepper to taste
Cut the cheeks off the capsicum, peel with a vegetable peeler then cut into large dice.
Heat the oil in a shallow pan then add the peppers and eggplant flesh. Cover and cook over a medium heat for 5 minutes. Add the tomatoes and stock, bring to the boil, reduce the heat and cook for another 5 minutes. Season to taste with salt and pepper. Set aside.

Stuffing:

1/3 cup basmati rice
1 cup blanched silverbeet (chard) finely chopped
2 Italian sausages, skins removed
2 tablespoons pine nuts
2 tablespoons currants
1/2 cup fresh dill
3 spring onions, green tops only
Sea salt and pepper
Boil the rice in salted water for 5 minutes then drain and refresh.
In a large bowl combine the rice, silverbeet,crumbled sausage meat, pine nuts, currants, finely chopped dill and sliced green spring onion.
The amount of seasoning needed will depend on the sausages.
Use your hands to knead the stuffing to thoroughly combine.

The eggplants:
Cut the stem off the eggplant then cut across the bottom to make a stable base. The eggplant needs to stand up. Use an apple corer to ream out the centre of the eggplant leaving a layer of flesh about 1 cm thick. After adding 1/2 cup of the chopped eggplant flesh to the sauce, make quick baba ghanouj with the remainder. Recipe below
Using your fingers, poke the stuffing into the eggplants from the bottom up, packing it in quite firmly.
Stand the stuffed eggplants side by side in a deep casserole dish, then pour over the sauce. It should come 3/4 of the way up the eggplant.
Bake 180C 1 hour
Serves 4 with salad.

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Quick Baba Ghanouj
Roughly chop the eggplant debris.  In a small saucepan put the eggplant flesh with  1 tablespoon of olive oil and 1/2 cup water. Bring the pot to the boil, then lower the heat and simmer until the eggplant has collapsed. Remove the lid and increase the heat and simmer until all the water has evaporated. Blitz a garlic clove in your food processor, add the eggplant and process to a cream. Add a large heaped tablespoon of thick natural yoghurt and 1/2 cup of roughly chopped fresh dill. Process briefly until just combined. Season to taste with sea salt and black pepper.>

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

35 comments on “Stuffed Baby Eggplants

  1. Pingback: Stuffed Sweet Summer Tomatoes | Please Pass the Recipe

  2. Ross Duncan
    May 26, 2014

    This looks just the ticket for dinner tonight..yum

    Like

  3. laurasmess
    April 29, 2014

    Oh my GOSH. Aaron would love this. Eggplant is one of his absolute favourite things and to have a whole stuffed one to himself? Ah, bliss! I am definitely going to give this recipe a go. Gorgeous photos too x

    Like

    • ladyredspecs
      April 29, 2014

      Thanks Laura, I’d love to see the improvements you make, enjoy!

      Like

  4. Oh I love this…there is no doubt that this will be gracing our table in the near future. The stuffing ingredients are so perfect for each other… I never thought of filling an eggplant like that….I’ve often split them in half and filled or topped them that way, but this is genius! Absolutely delicious.. xx ❤

    Like

    • ladyredspecs
      April 29, 2014

      Thanks Prudy, glad you like the look of my stuffed eggplant recipe. Let you know if you enjoy eating them as much…o

      Like

  5. ChgoJohn
    April 28, 2014

    We’ve always split eggplants and topped them, similar to tomatoes Provençal. I love the idea of stuffing them like you’ve done here. The ingredients are a great mix and adding the pignoli will give a bit of texture to each. Eggplant season cannot get here soon enough!

    Like

    • ladyredspecs
      April 28, 2014

      Thanks John. Just last night I made stuffed tomatoes for dinner left them in the oven 5 minutes too long and they collapsed. No fear of that happening with eggplants or zucchini for that matter if you leave them whole.

      Like

  6. saucygander
    April 26, 2014

    Great improv! And great friend! 🙂

    Like

  7. chef mimi
    April 25, 2014

    Beautiful!!! I’d never heard of silver beet, so thanks for clearing that up! Your delicious filing is something so similar to what I’d put in stuffed grape leaves. But in eggplant? Incredible!!!!!

    Like

    • ladyredspecs
      April 25, 2014

      Welcome back Mimi, hope you had a wonderful break. I can’t wait to hear about your time with Stephane. The discrepancies between American and British English never cease to amaze me. The world is such a small place you think we’d be able to easily sort that one out! This was a very successful throw together dish…

      Like

  8. Aneela Mirchandani
    April 25, 2014

    Wow that’s quite the party dish!

    Like

  9. Eha
    April 25, 2014

    It took me a number of trips to Italy to appreciate stuffed vegetables they prepare exceptionally well. Now one of my weekly vegetarian mains always is a version of such. Love eggplant, stuff it often, usually using the inside of the aubergine as one of the ingredients as well [Charmaine Solomon recipe]. Love the sound of your version which is a tad more substantial and somewhat more exciting: thanks!!!!

    Like

    • ladyredspecs
      April 25, 2014

      This really was one of those throw together dishes that really worked. If only they were all that successful! Enjoy…

      Like

  10. Glenda
    April 25, 2014

    It is lovely when a friend calls by with fresh produce. You made done it proud.

    Like

    • ladyredspecs
      April 25, 2014

      You’re right Glenda, it is wonderful when friends share. Produce gifts heighten my sense of obligation to do the gift justice.

      Like

  11. tinywhitecottage
    April 25, 2014

    Lovely as always. You have such a great way with using what you have and creating such wonderful dishes.

    Like

    • ladyredspecs
      April 25, 2014

      Thanks Seana, this means heaps coming from the Seattle Vegie Queen!!

      Like

  12. bakeritalia
    April 25, 2014

    They look so good I just want to eat them, what a great friend!

    Like

  13. lapetitecasserole
    April 24, 2014

    Anytime I come here I find out something to note, hoping to find time to try all the recipes that I’ve noted. These eggplants are mouth-watering, I love the stuffing you’ve chosen. Thanks a lot for sharing!

    Like

  14. Francesca
    April 24, 2014

    So beautiful. Classic tastes and lovely use of ingredients. I enjoy your recipes because they are timeless and not faddish. F

    Like

  15. Serena
    April 24, 2014

    Stuffed veggies are delicious!!! I love the ingredient combination in your recipe, very creative! 🙂

    Like

    • ladyredspecs
      April 24, 2014

      Thank you Serena. I always seem to cook at my best with a limited pantry, probably forces me to think

      Like

  16. My Kitchen Witch
    April 24, 2014

    So creative! I also use an apple corer to ream out veggies for stuffing. In fact, one travels with us to Greece. I may try you stuffing on courgettes, which are my favourite stuffed veg, though Its a pity that it won’t produce baba ghanouj!

    Like

    • ladyredspecs
      April 24, 2014

      Thank you. It was a delectable stuffing, it would go well in any veg I think. I’ve been reading Mrs Beeton today. Oh boy, does it contain some clangers!

      Like

      • My Kitchen Witch
        April 24, 2014

        I have the 1861 (original) and 1907 editions of Beeton – interesting to see the differences in taste reflected between them. I understand the recipes were updated until the 1960s, by which time they bore no relation to the original. Which edition do you have?

        Like

      • ladyredspecs
        April 24, 2014

        I have the 1907 edition. It is definitely an interesting social history reference, though I’m not too sure about it’s ongoing relevance as a cookbook.

        Like

  17. Leah
    April 24, 2014

    yum, this looks delish!

    Like

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This entry was posted on April 24, 2014 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Pork and veal and tagged , , , .
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