Friday, August 1, 2008
This is one of those dishes that sounded much better that it turned out. It was not bad, per se, just ok. I envisioned a light but very flavorful dish of stuffed eggplant. I’ve had similar versions that included ground beef or sausage and it was delicious. This was a bit too light on flavor. It felt like it was missing something. Maybe some cooked rice or other grain might’ve helped things.
To make it, I halved the eggplants and spooned the flesh out. I sautéed the chopped eggplant flesh along with onions, bell peppers and garlic. To finish the filling I crumbled in some farmer’s cheese, mixed in an egg and some chopped basil. The eggplant “shells” were broiled to par-cook and dry a bit. I scooped the filling into them and topped with some Parmigiano cheese and bread crumbs.
After baking at 400F for about 30 minutes I served them as is. The filling tasted pretty good but was not as satisfying as I had hoped. Unfortunately, the eggplant shells were not edible. They were leathery and not very pleasant. So, we only at the filling. You live you learn.