Stuffed Eggplants In Tomato Sauce Recipes

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STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)



Stuffed Eggplants and Zucchini in a Rich Tomato Sauce (Baatingan w Kusaa Bil Banadoura) image

Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.

Provided by Sami Tamimi

Categories     Eggplant     Rice     Tomato     Lamb     Ground Lamb     Mint     Parsley     Garlic     Coriander     Dill     Yogurt

Yield Serves 6 as a main, or twelve as a side

Number Of Ingredients 35

Sauce:
2½ tbsp olive oil
2 onions, finely diced (2½ cups/350g)
4 cups/1kg tomato puree
12¼ oz/350g ripe tomatoes (2 large), coarsely grated
3¼ cups/750ml chicken stock or water
1 tbsp sugar
Salt and black pepper
Stuffing:
¾ cup plus 2 tbsp/175g Egyptian rice or arborio rice (see note below)
9 oz/250g ground lamb
¼ cup/60ml olive oil
½ tsp ground cinnamon
¾ tsp ground allspice
½ tsp ground cumin
About 3 green onions, finely sliced (⅓ cup/35g)
¾ cup/15g mint leaves, roughly chopped
¾ cup/15g parsley leaves, roughly chopped
1 cup/20g dill, roughly chopped
1 red chile, seeded and finely diced (1 tbsp/10g)
1 lemon: finely grate the zest to get 1 tsp
3 tbsp water
1½ lb/700g eggplants (between 3 and 6, depending on size)
1½ lb/700g zucchini (between 3 and 6, depending on size)
Coriander adha:
7 tbsp/100ml olive oil
6 garlic cloves, finely chopped
1 tbsp coriander seeds, lightly crushed in a mortar and pestle
1 red chile, seeded and finely diced (1 tbsp/10g)
To serve:
¼ cup/5g parsley leaves, roughly chopped
¼ cup/5g mint leaves, roughly torn
¼ cup/5g dill leaves
1 green onion, thinly sliced (2 tbsp/10g)
1 cup/250g Greek yogurt

Steps:

  • To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
  • To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
  • Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
  • Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
  • Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
  • Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
  • To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
  • When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.

SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE



Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce image

Make and share this Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by amandabliedung

Categories     Pasta Shells

Time 1h45m

Yield 35 shells, 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3/4 lb sweet Italian sausage, casings removed
2 cups chopped onions
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
1/2 cup ricotta cheese or 1/2 cup mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated parmesan cheese
1/4 teaspoon sugar
0.5 (12 ounce) package jumbo pasta shells (about 18 shells)
2 cups italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaf
4 ounces coarsely grated Fontina cheese

Steps:

  • In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
  • When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
  • Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
  • Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
  • In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

STUFFED EGGPLANTS IN TOMATO SAUCE



Stuffed Eggplants in Tomato Sauce image

Make and share this Stuffed Eggplants in Tomato Sauce recipe from Food.com.

Provided by Nadia Melkowits

Categories     One Dish Meal

Time 1h

Yield 1 half eggplant, 6 serving(s)

Number Of Ingredients 12

3 large eggplants
1 lb spicy pork sausage
150 g feta cheese
100 g shredded melting cheese
2 eggs
2 minced garlic cloves
salt, black pepper
14 ounces Italian tomatoes (you can use fresh also)
1 large onion
3 tablespoons olive oil
salt
chopped parsley

Steps:

  • Cut the eggplants lengthwise and sprinkle with salt. Let them drain from the bitter juice for about 30 minute Rinse and dry and scoop out the inner part and reserve on a side.
  • Dip the the skins of the eggplants in boiling water until they soften.
  • Preheat the oven to 180 C/355°F.
  • In a blender shred the reserved eggplant. In a bowl, mix the eggs, the feta cheese,the garlic and the shredded eggplant. Add salt and pepper to your taste.
  • Use the mixture to fill in the eggplant boats. Sprinkle on top with your melting cheese. Bake for about 40 minute.
  • Meanwhile prepare the sauce:.
  • Saute onions in oil, add the tomatoes, salt and pepper. Boil till slightly thickened.
  • Pout over eggplants and continue to bake for 5 more minute.
  • Serve each plate sprinkled with parsley.

Nutrition Facts : Calories 556.8, Fat 42.2, SaturatedFat 16.4, Cholesterol 160.9, Sodium 1026.3, Carbohydrate 24.1, Fiber 10.5, Sugar 10.4, Protein 23.4

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