Recipe of Delicious Stuffed eggplant with the trimmings

Stuffed eggplant with the trimmings Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Stuffed eggplant is a classic Middle Eastern dish and you can find riffs on it all through the region and into the Mediterranean—from ground beef stuffed eggplant to lamb stuffed eggplant to vegetarian versions stuffed with grains like couscous, there's seemingly an endless array of stuffed eggplant. Eggplant halves are stuffed with ground beef, tomatoes, and mozzarella cheese.

Here is the best “Stuffed eggplant with the trimmings” recipe we have found until now. This is gonna really delicious.

Ingredients of Stuffed eggplant with the trimmings

1. Make ready of stuffing.
2. Make ready 1 medium of eggplant, aubergine.
3. It’s 2/3 lb of ground meat.
4. Prepare 1/3 cup of grated parmesan cheese.
5. Make ready 1/3 cup of sliced olives , black ripened.
6. Make ready 14 1/2 oz of diced tomatoes, canned no salt added.
7. You need 1 tsp of salt.
8. Prepare 1/2 stick of butter.
9. You need 1/4 tsp of ground black pepper.
10. Prepare 1/2 tsp of granulated garlic powder.
11. Prepare 1 tsp of onion powder.
12. Take 1/4 cup of diced jalapeño pepper.
13. It’s of inside hollowed eggplant.
14. Take 1/2 tsp of grated parmesan cheese.
15. Prepare 1/4 tsp of granulated garlic powder.
16. It’s 1/4 tsp of salt.
17. Take of topping.
18. Take 1 cup of pineapple I used fresh.
19. Take 2/3 cup of colby and monterrey jack cheese, sliced chunks.

Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh.Trim off ends of eggplant and cut into thin, center cut slices.Dredge the slices into flour to coat all sides.Dip the eggplant slices in the egg mixture to coat well.

Stuffed eggplant with the trimmings step by step

1. Preheat oven 400° Fahrenheit.
2. Cut both ends off the eggplant. Now cut in half..
3. Hollow out but not all the way through each piece of egg plant, forming a bowl. I used a melon baller..
4. In the hollowed out eggplant, add parmesan cheese, garlic, and salt. Set them into an oven safe dish..
5. Brown your meat add the butter, jalapeños, pieces of eggplant, and spices. Let simmer 10 minutes. Then add, olives tomatoes, and parmesan cheese, simmer 10 more minutes..
6. Fill the eggplant bowls with stuffing. In same dish, add the extra stuffing around the bowls. Add cheese chunks. Top with pineapple..
7. Put in oven bake 30-35 minutes.
8. Let rest 5 minutes. Serve hope you enjoy!.

Hollow out inside of eggplant, leaving a sturdy shell for stuffing.Here is a step by step recipe to make stuffed baby eggplant: Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem.For the stuffing - Finely chop or grate onion, ginger, garlic.

If you cannot find them, trim the top and bottom off of regular, globe eggplants and cut into quarters, length-wise.Trim the caps but leave the stems on the eggplants.In this Italian stuffed eggplant recipe, fresh breadcrumbs, Parmesan cheese and parsley make a simple, yet delicious filling for an "inside-out" eggplant Parmesan.Serve these stuffed eggplants as a light dinner along with a big salad.In an dry bowl, measure out the spices: coriander powder, cumin powder, turmeric powder, red chili powder, amchoor powder.