This stuffed eggplant recipe makes a wonderful side dish. Eggplant is widely eaten all over the world and features in many Greek and Indian recipes. Indian spicy stuffed eggplant recipe is a great one to try if you are cooking Indian food. The stuffed eggplant in this recipe uses a combination of garden vegetables and herbs for a light, tasty filling.
Stuffed eggplant is ideal served alongside many different dishes. You might have heard of the Chiarello stuffed eggplant recipe, which also features a stuffing of vegetables and herbs. Michael Chiarello is an Emmy award winning Food Network personality and chef. If you cannot find baby eggplants for this recipe, you can use two large ones, each sliced in half, rather than four baby ones.
Something every home cook should know about eggplants is that you can easily remove that bitter flavor that some people dislike. Now, if you have never noticed eggplant having a ‘bitter’ flavor, just ignore this part, but if you are someone who dislikes eggplant because of it, read on for a great tip! So what you need to do is salt the eggplant once you have halved, sliced or chopped it, sprinkling plenty of salt over it.
Let the eggplant sit for half an hour then rinse the salt away using plenty of cold running water. Hey presto, the bitter flavor which bothered you before will have disappeared! If you watch the eggplant when it is salted you will see liquid oozing out, and those are the bitter juices. Anyway, in the following recipe you might wish to apply this tip or you might not. You are the cook so the choice is yours.
This recipe features baby eggplants which are juicy and delicious. The eggplants are stuffed with the most delicious mixture, and that is made with mushrooms, zucchini, carrot, onion, bell pepper and garlic. The ingredients for the filling are finely diced and fried together in a skillet to soften everything and combine all those fantastic flavors. The mixture is finished with the addition of parmesan cheese, salsa and herbs, and then you spoon this into the eggplants. They can then be grilled until the eggplant itself is tender, the filling is piping hot, and you can see the dish is done.
So how are you going to serve this? Actually you get a choice. Serve this as an appetizer or side dish. Because it is vegetarian you may serve this to vegetarians, or else you have the option of offering it as a side dish to meat eaters. Imagine this served alongside a chicken breast or strip steak. This is quite a healthy recipe with all the different vegetables in it, and the garlic and herbs are also nutritious, adding plenty of flavor to the dish besides. So if you are wondering what to do with those eggplants which seemed like a good idea at the time in the grocery store and now are sitting dauntingly in the refrigerator, make this delicious recipe and you will be so happy you did.
- 4 baby eggplants
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ cup sliced carrot
- ½ cup sliced zucchini
- ½ cup sliced mushrooms
- ½ cup chopped red bell pepper
- ½ cup sliced red onion
- 1 cup chunky style salsa
- ¼ teaspoon each dried thyme, rosemary, and oregano
- 1 tablespoon grated Parmesan cheese
- Lay the eggplants on their sides and cut a ½ inch thick slice from the centre of each one so you can stuff it in its side.
- Scoop out the pulp, laving a shell with ½-inch thick walls. Discard the pulp or use it in another grilled vegetables recipe.
- Preheat the grill to medium.
- Heat the oil in a large skillet over a high heat and fry the mushrooms for 5 minutes or until the liquid has evaporated. Stir often. Add the zucchini, carrot, onion, bell pepper, and garlic and cook for 2 minutes more.
- Stir in the Parmesan, herbs, and salsa and use this mixture to stuff the eggplants.
- Place the eggplants on an oiled grid and grill for 15 minutes or until the eggplant shells are tender.
- Serve warm.
This is a very healthy side dish recipe you can serve at your next cookout or whenever you fancy it. Stuffed with a combination of vegetables, these delicious and juicy baby eggplants are so easy to put together. Simply fire up the grill, throw on some meat or fish if you want and then make these to be barbequed alongside. The flavors are so simple and hearty, yet the calories count is friendly to your waistline. Perhaps you are wondering what to do with baby eggplants, in which case you will be pleased you stumbled upon this recipe because the results are really lovely and everyone will enjoy this dish.
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