A gift for the eggplant's lovers. My dinner of today. Someone gave me
the idea to cook a poor eggplant which suffered in the
fridge))))))))))))

http://imageshack.us/photo/my-images...anzanerip.jpg/


STUFFED EGGPLANTS SHIP

Category: vegetables
Yield: 4 servings of 2
Preparation time: 30
Total time: 60
Source: Pandora

Ingredienti:
4 eggplants - (big, long and black)
250 gr. minced beef - (mix pork and beef)
3 slices bread
50 gr. parmisan
1 egg
50 gr. olives
bunch parsley
2 cloves garlic
salt
pepper
FOR TOMATOE SAUCE
1 onion
500 gr. tomato sauce
oregano
salt
pepper



Prepare tomato sauce cooking it for about 30 minutes.
Prepare the eggplants: cut each eggplants in two halves; with a spoon,
or a knife, empty these halves leaving less than 1 cm on the skin.
Mince the pulp and put it in a pan with oil and garlic (browned and
then took off); add minced parsley, salt and pepper. Cook at moderate
fire till the pulp is dried (few minutes).
In a large casserole (full of salted and boiling water), plunge the
eggplants halves (only 3 minutes). When ready, drain and put them
upturned on a kitchen towel to drain again. keep apart.
For the filling: in a bowl, put the minced meat with the soft part of
a loaf (previously soaked and squeezed); add eggplant pulp (cold),
parmisan, 1 egg, a mushed garlic clove and the minced olives ( keep
some olive whole for the garnishing). Mix all togheter with your clean
hands.
Now you can fill the halves with this mixture.
Put the filled halves in a non-stick baking pan. Let them bake for
about 20 minutes at 160-180 °C oven, till the eggplants are lightly
browned. Then (out of the oven) cover them with tomato suace, garnish
with 2-3 olives and bake again for about 10 minutes. Serve better
lukewarm.
Good appetit.




Nutritional facts per serving (daily value): Calories 386.365kcal;
Protein 24.579g (49%); Total Fat 10.568g (16%)(Sat. 3.45g (17%));
Chol. 93.5mg (31%); Carb. 55.451g (18%); Fiber 21.982g (88%); Sugars
20.082g; Calcium 110.295mg (11%); Iron 5.586mg (31%); Sodium 991.065mg
(41%); Vit. C 23.47mg (39%); Vit. A 801.145IU (16%); Trans fat 0.399g
----------

Esportato da Shop'NCook Menu 4.0

Looks good, sounds good.

Cheri

"Pandora" > wrote in message
...
A gift for the eggplant's lovers. My dinner of today. Someone gave me
the idea to cook a poor eggplant which suffered in the
fridge))))))))))))

http://imageshack.us/photo/my-images...anzanerip.jpg/


STUFFED EGGPLANTS SHIP

Category: vegetables
Yield: 4 servings of 2
Preparation time: 30
Total time: 60
Source: Pandora

Ingredienti:
4 eggplants - (big, long and black)
250 gr. minced beef - (mix pork and beef)
3 slices bread
50 gr. parmisan
1 egg
50 gr. olives
bunch parsley
2 cloves garlic
salt
pepper
FOR TOMATOE SAUCE
1 onion
500 gr. tomato sauce
oregano
salt
pepper



Prepare tomato sauce cooking it for about 30 minutes.
Prepare the eggplants: cut each eggplants in two halves; with a spoon,
or a knife, empty these halves leaving less than 1 cm on the skin.
Mince the pulp and put it in a pan with oil and garlic (browned and
then took off); add minced parsley, salt and pepper. Cook at moderate
fire till the pulp is dried (few minutes).
In a large casserole (full of salted and boiling water), plunge the
eggplants halves (only 3 minutes). When ready, drain and put them
upturned on a kitchen towel to drain again. keep apart.
For the filling: in a bowl, put the minced meat with the soft part of
a loaf (previously soaked and squeezed); add eggplant pulp (cold),
parmisan, 1 egg, a mushed garlic clove and the minced olives ( keep
some olive whole for the garnishing). Mix all togheter with your clean
hands.
Now you can fill the halves with this mixture.
Put the filled halves in a non-stick baking pan. Let them bake for
about 20 minutes at 160-180 °C oven, till the eggplants are lightly
browned. Then (out of the oven) cover them with tomato suace, garnish
with 2-3 olives and bake again for about 10 minutes. Serve better
lukewarm.
Good appetit.




Nutritional facts per serving (daily value): Calories 386.365kcal;
Protein 24.579g (49%); Total Fat 10.568g (16%)(Sat. 3.45g (17%));
Chol. 93.5mg (31%); Carb. 55.451g (18%); Fiber 21.982g (88%); Sugars
20.082g; Calcium 110.295mg (11%); Iron 5.586mg (31%); Sodium 991.065mg
(41%); Vit. C 23.47mg (39%); Vit. A 801.145IU (16%); Trans fat 0.399g
----------

Esportato da Shop'NCook Menu 4.0

On 12/11/2011 2:04 PM, Cheri wrote:
> Looks good, sounds good.
>
> Cheri
>
> "Pandora" > wrote in message
> ...
> A gift for the eggplant's lovers. My dinner of today. Someone gave me
> the idea to cook a poor eggplant which suffered in the
> fridge))))))))))))
>
> http://imageshack.us/photo/my-images...anzanerip.jpg/
>
>
> STUFFED EGGPLANTS SHIP
>
> Category: vegetables
> Yield: 4 servings of 2
> Preparation time: 30
> Total time: 60
> Source: Pandora
>
> Ingredienti:
> 4 eggplants - (big, long and black)
> 250 gr. minced beef - (mix pork and beef)
> 3 slices bread
> 50 gr. parmisan
> 1 egg
> 50 gr. olives
> bunch parsley
> 2 cloves garlic
> salt
> pepper
> FOR TOMATOE SAUCE
> 1 onion
> 500 gr. tomato sauce
> oregano
> salt
> pepper
>
>
>
> Prepare tomato sauce cooking it for about 30 minutes.
> Prepare the eggplants: cut each eggplants in two halves; with a spoon,
> or a knife, empty these halves leaving less than 1 cm on the skin.
> Mince the pulp and put it in a pan with oil and garlic (browned and
> then took off); add minced parsley, salt and pepper. Cook at moderate
> fire till the pulp is dried (few minutes).
> In a large casserole (full of salted and boiling water), plunge the
> eggplants halves (only 3 minutes). When ready, drain and put them
> upturned on a kitchen towel to drain again. keep apart.
> For the filling: in a bowl, put the minced meat with the soft part of
> a loaf (previously soaked and squeezed); add eggplant pulp (cold),
> parmisan, 1 egg, a mushed garlic clove and the minced olives ( keep
> some olive whole for the garnishing). Mix all togheter with your clean
> hands.
> Now you can fill the halves with this mixture.
> Put the filled halves in a non-stick baking pan. Let them bake for
> about 20 minutes at 160-180 °C oven, till the eggplants are lightly
> browned. Then (out of the oven) cover them with tomato suace, garnish
> with 2-3 olives and bake again for about 10 minutes. Serve better
> lukewarm.
> Good appetit.
>
>
>
>
> Nutritional facts per serving (daily value): Calories 386.365kcal;
> Protein 24.579g (49%); Total Fat 10.568g (16%)(Sat. 3.45g (17%));
> Chol. 93.5mg (31%); Carb. 55.451g (18%); Fiber 21.982g (88%); Sugars
> 20.082g; Calcium 110.295mg (11%); Iron 5.586mg (31%); Sodium 991.065mg
> (41%); Vit. C 23.47mg (39%); Vit. A 801.145IU (16%); Trans fat 0.399g
> ----------
>
> Esportato da Shop'NCook Menu 4.0
>
>
I imagine the Turkish dip Baba Ganoush, made with egg plants whose skins
are charred to get a smoky flavor, would also work.

It's got a lot of names in the Eastern Mediterranean and also occurs in
Indian cooking.

Indian Roasted Eggplant with Tomato and Onion (Baingan Bhartha),
Roasted Eggplant Salad with Capers and Onions (Italians call this
caponata), Greek Melitzanosalata Me Kapari Kai Kremmydia uses vinegar
and capers (of course)


--


James Silverton, Potomac

I'm *not*

On 11 Dic, 20:30, James Silverton >
wrote:

> > Looks good, sounds good.
>
> > Cheri


Hello Chery, sorry for the late answer but I have broken my PC. So I
had to stay without for a weekkkkkk!
BTW thank you

On 11 Dic, 20:30, James Silverton >
wrote:


> It's got a lot of names in the Eastern Mediterranean and also occurs in
> Indian cooking.
Yes it is true!
>
> Indian Roasted Eggplant with Tomato and Onion *(Baingan Bhartha),
> Roasted Eggplant Salad with Capers and Onions (Italians call this
> caponata), Greek Melitzanosalata Me Kapari Kai Kremmydia uses vinegar
> and capers (of course
No. Italian caponata is another thing, but very good. I use to do it
very often.
Cheers
Pandora
> > --
>
> James Silverton, Potomac
>
> I'm *not*

"Pandora" > wrote in message news:72ac789a-6499-472c-b62c-

> Hello Chery, sorry for the late answer but I have broken my PC. So I
> had to stay without for a weekkkkkk!
> BTW thank you

I love seeing/trying good recipes like that.

Cheri