Sicilian Roast Stuffed Eggplant Recipes

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MOM'S STUFFED EGGPLANT



Mom's Stuffed Eggplant image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

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.

SICILIAN ROAST STUFFED EGGPLANT



Sicilian Roast Stuffed Eggplant image

Sicilian Roast Stuffed Eggplant

Provided by The Rachael Ray Staff

Number Of Ingredients 24

2 medium-size eggplant
1/4 cup extra-virgin olive oil (EVOO)
1 medium onion
chopped
4 cloves garlic
finely chopped
2 ribs celery
chopped
1 cubanelle pepper
seeded and chopped
1 roasted red pepper
chopped
Salt and pepper
A handful of pinenuts
lightly toasted
2 tabelspoons capers
A handful of green Sicilian olives
coarsely chopped
1 28-ounce can San Marzano Italian whole plum tomatoes
1 cup (about 20) basil leaves
torn or chopped
1 pound fresh mozzarella or smoked mozzarella
Crusty bread
for passing at the table

Steps:

  • Preheat oven to 450F
  • Prick the skin of the eggplants and place on rack in the upper half of the oven and roast 20 minutes
  • Remove the eggplant and cool 10 minutes to handle
  • Heat EVOO in a skillet over medium-high heat
  • Add the onions, garlic, celery and cubanelle peppers, and let them cook while you cut up the eggplant
  • Split the eggplants in half lengthwise and cut away the meat from the inside, keeping a little edge to the skins for stability
  • Place the eggplant halves on a baking sheet then coarsely chop the eggplant and add it to the veggies in the skillet
  • Add the roasted red peppers and season everything with salt and pepper
  • Cook 5 minutes then add nuts, capers and olives
  • Drain the tomatoes in a colander over a bowl and stir them up with a wooden spoon to coarsely crush them
  • Add the tomatoes to the skillet and a few spoonfuls of the sauce just to moisten the veggies
  • Wilt the basil into the vegetables, then fill the eggplant halves with the veggie mixture
  • Top with sliced mozzarella and place the halves back in the oven 10 minutes to melt the cheese and set the filling
  • Serve a stuffed half eggplant per person with crusty bread for mopping alongside

SICILIAN STUFFED EGGPLANT



Sicilian Stuffed Eggplant image

This recipe is really delicious as a side or as a vegetarian entree. Recipe is from Woman's Day.

Provided by Daily Inspiration S

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 11

2 eggplants (small to medium - 1 1/2 lbs. each)
1 1/2 tsp salt
3 Tbsp olive oil
1 c onion, finely chopped
1 Tbsp fresh garlic, minced
2/3 c dry plain bread crumbs
1/2 c golden raisins
1/4 c pine nuts (or slivered almonds)
1/4 c parmesan cheese, grated
1/4 c fresh parsley, minced
2 Tbsp fresh lemon juice

Steps:

  • 1. Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 tsp. salt into the eggplant shells and invert on paper towels while preparing the filling.
  • 2. Heat oven to 350 degrees F. Make the filling by coarsely chopping the reserved eggplant. In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the onion, garlic and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13 x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tbsp. of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
  • 3. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

STUFFED EGGPLANT



Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

SICILIAN STUFFED EGGPLANT: MELANZANE AMMUTTUNATE



Sicilian Stuffed Eggplant: Melanzane Ammuttunate image

Simple stuffed eggplant, Sicilian style, simmered in tomato sauce - comfort food in a bowl!

Provided by Michele Becci

Number Of Ingredients 15

3 cloves garlic, minced
About 6 ounces mozzarella, chopped into small cubes
½ cup grated Parmigiano cheese
A few sprigs of mint
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 small/medium eggplants
Flour
Olive oil
½ medium onion, chopped
1 (28 ounce) can chopped tomatoes
Kosher salt
Freshly ground black pepper
A few leaves of basil

Steps:

  • Make the stuffing: Combine the garlic, mozzarella, Parmigiano together in a medium bowl. Chop a few leaves of mint and add to the mixture. Drizzle with a few tablespoons of extra virgin olive oil until the mixture is moist. Mix together. Taste and season with salt and pepper.
  • Wash the eggplants and trim off the end near the stems. Cut the eggplants in half and place flesh side down on a work surface. Use a small knife to make numerous incisions in the skin. I usually make around 10 incisions all over the skin of each eggplant half - approximately 1 inch deep. Stuff each hole with the mixture (fingers work best here). Be sure to push deep into the incision so the stuffing does not come out. (You may have extra filling which can be reserved for another use.) Pour a bit of flour on a flat plate. Dip the flesh side of the eggplant in the flour to coat. Set the eggplant aside.
  • Prepare the sauce: Saute the onion in a few tablespoons of olive oil in a skillet or pan large enough to hold all the eggplant halves. When soft, add the chopped tomatoes and stir to combine. Season with salt and pepper and a few leaves of basil. Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes.
  • In a large frying pan, add a few tablespoons of olive oil over medium heat. Once hot, add the eggplant halves, flesh /flour side down, and fry until brown, about 5 minutes. Once brown, add the eggplant halves to the prepared sauce. When all the eggplant is added to the sauce, cover and allow to simmer over low heat until soft - about 25-20 minutes. (I like to turn the eggplants occasionally as they are cooking.) Once the eggplants are soft and tender, remove to a serving dish and spoon the sauce on top. Serve with plenty of Parmigiano and crusty bread for dipping. Buon appetito!

STUFFED SICILIAN EGGPLANT RECIPE BY TASTY



Stuffed Sicilian Eggplant Recipe by Tasty image

Here's what you need: medium eggplants, pita, garlic, fresh parsley, fresh basil, parmesan cheese, olive oil, marinara sauce, italian bread crumbs, olive oil, shredded mozzarella cheese, marinara sauce, chicken stock, pinot grigio, salt, pepper

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 16

2 medium eggplants
2 pieces pita, or naan
5 cloves garlic
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 tablespoons parmesan cheese
4 tablespoons olive oil
¼ cup marinara sauce
4 tablespoons italian bread crumbs
¼ cup olive oil
¼ cup shredded mozzarella cheese
4 tablespoons marinara sauce
2 tablespoons chicken stock
2 tablespoons pinot grigio
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.
  • Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).
  • Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.
  • Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don't process into a paste).
  • Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.
  • Spoon the stuffing you've made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes.
  • Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.
  • Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.
  • Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.
  • Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.
  • When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.
  • Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.
  • Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 51 grams, Fat 32 grams, Fiber 8 grams, Protein 9 grams, Sugar 11 grams

SICILIAN STUFFED EGGPLANT



Sicilian Stuffed Eggplant image

Another recipe from my Woman's Day cookbook. No meat in this recipe -- it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggplants (small to medium size - 1 1/2 lbs. each)
1 1/2 teaspoons salt
3 tablespoons olive oil
1 cup onion, finely chopped
1 tablespoon fresh garlic, minced
2/3 cup breadcrumbs (packaged, plain)
1/2 cup golden raisin
1/4 cup pine nuts (or slivered almonds)
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, minced
2 tablespoons fresh lemon juice

Steps:

  • Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
  • Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
  • Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

SICILIAN STYLE SPAGHETTI AND EGGPLANT



Sicilian Style Spaghetti and Eggplant image

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 18

2 medium eggplants
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
6 fresh basil leaves
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 fresh red chile, chopped
2 garlic cloves, minced
1 cup alfonso olives, pitted
1/2 bunch fresh basil leaves
3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
1 tablespoon capers
Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated pecorino cheese

Steps:

  • Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
  • Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
  • Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

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