Stuffed baby eggplants – alla Calabrese - 1 cup fresh breadcrumbs - 8 medium size baby eggplants - 1/2 cup dried bread crumbs2 cups grated Pecorino cheese (substitute Parmiggiano if unavailable) - 2 large eggs - 2 cloves fresh garlic, minced - Handful of fresh basil leaves - Salt and pepper to taste - Extra dried breadcrumbs (if needed) - Splash of milk (if needed) - Olive oil for shallow frying - 1/4 – 1/3 cup white wine, into frying pan Preparation - Place a pot of water large enough to hold all the eggplants on the stove to boil. In the meantime, remove the stems from the eggplants then cut them in half long ways. Place them in the pot of boiling water and cook until they are tender but still retain their shape (between 10 and 15 minutes depending on the size of the eggplants). Drain. - Once they are cool enough to handle, scoop out the flesh leaving about 1/4 inch of flesh attached to the skin. Chop the flesh into smallish cubes and place on a larger strainer so that the water can seep out. - Heat up a large non-stick fry pan on medium heat and add the olive oil. Place the eggplants stuffing side down in the pan. Hopefully all of them will fit, otherwise cook in two batches. Cook stuffing side down for 5-7 minutes until they brown nicely. Flip them over, add the wine and lower the heat. Cook for about another 15 minutes with the lid on. The wine should have evaporated. - Serve with a simple tomato, garlic and basil sauce – use fresh tomatoes to make it if you have them. (4 photos) Photo Photo Photo.
Posted on: Wed, 28 Aug 2013 00:27:07 +0000
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