Shop

Stuffed Eggplant

Print Recipe

Equipment: Knife, Scale, Peeler, Large Bowl, Roasting Pan, Foil, (2) Pot, Casserole Pan
Level: Easy
Serves: 2-4

Shopping List

Produce
4 Each | Eggplant
3 Each Tomatoes
1 Each Fennel
4 Each Onions
5 Each Garlic Cloves 
2 Each Chile Peppers
¼ Bunch Parsley

Dry Goods
As Needed Kosher Salt
½ Cup Neutral Oil
2 Tablespoon Izak
2 Tablespoon Tomato Paste




Roasted Eggplant

Ingredients

4 Each | Eggplant
As Needed Kosher Salt
To Cover Water

Method
  1. Run your peeler from top to bottom of the eggplant.
  2. When you peel again, leave some skin on that measures the same thickness that you peeled off. It will look like pinstripes.
  3. Over a deep bowl, scrub eggplant with kosher salt. Place the eggplant in the bowl & cover with water. Make sure to leave the salt & mix well. This will take out the bitterness of the eggplant & help keep it’s shape when cooking.

Tomato Fennel Filling

Ingredients

¼ Cup | 47g Neutral Oil
3 Each | 425g Tomatoes, diced
1 Each | 220g Fennel, sliced
4 Each | 630g Onions, sliced
5 Each | 25g Garlic Cloves, sliced 
2 Each | 16g Chile Peppers, deseeded & sliced
2 Tablespoon | 12g Izak
¼ Bunch | 20g Parsley, chopped
As Needed Kosher Salt

Method
  1. Preheat oven to 400 F.
  2. In a short & wide pan add oil, onions, & fennel.
  3. Cook over a medium heat & stir frequently.
  4. Once slightly caramelized add in garlic, seasonings, & sliced peppers.
  5. Cook until translucent.
  6. Add in diced tomatoes & cook out liquid.
  7. Cook filling until it resembles a spread.
  8. Turn of the heat & seat aside.
  9. Drain eggplant from the brine.
  10. On a pan layered with foil, add eggplant & season with salt. Rub eggplant with oil & place on pan with foil.
  11. Bake for 20-30 minutes or until tender.
  12. Pull eggplant out & create an incision from the crown of the eggplant to the bottom on one side.
  13. Remove the meat of the eggplant & mix with the filling.
  14. Transfer eggplants to a casserole pan.
  15. Lightly season the inside of the eggplant.
  16. Fill all of the eggplants with the filling.
  17. Continue to Tomato Liquid.

Notes: If you cannot find Izak you can use aleppo pepper flakes


Tomato Liquid

Ingredients

1 tablespoon 10g Neutral Oil
2 Tablespoon Tomato Paste
1 Cup | 238g Water

Method
  1. In a small pot, add oil & tomato paste.
  2. Over medium-low heat cook until caramelized.
  3. Add water & cook until sauce is created.
  4. Add tomato sauce on top & bake in the oven for 20 – 30 minutes.


powered by Crowdcast

Follow & Tag Us @eatccc_

Stuffed Eggplant

Print Recipe

Equipment: Knife, Scale, Peeler, Large Bowl, Roasting Pan, Foil, (2) Pot, Casserole Pan
Level: Easy
Serves: 2-4

Shopping List

Produce
4 Each | Eggplant
3 Each Tomatoes
1 Each Fennel
4 Each Onions
5 Each Garlic Cloves 
2 Each Chile Peppers
¼ Bunch Parsley

Dry Goods
As Needed Kosher Salt
½ Cup Neutral Oil
2 Tablespoon Izak
2 Tablespoon Tomato Paste




Roasted Eggplant

Ingredients

4 Each | Eggplant
As Needed Kosher Salt
To Cover Water

Method
  1. Run your peeler from top to bottom of the eggplant.
  2. When you peel again, leave some skin on that measures the same thickness that you peeled off. It will look like pinstripes.
  3. Over a deep bowl, scrub eggplant with kosher salt. Place the eggplant in the bowl & cover with water. Make sure to leave the salt & mix well. This will take out the bitterness of the eggplant & help keep it’s shape when cooking.

Tomato Fennel Filling

Ingredients

¼ Cup | 47g Neutral Oil
3 Each | 425g Tomatoes, diced
1 Each | 220g Fennel, sliced
4 Each | 630g Onions, sliced
5 Each | 25g Garlic Cloves, sliced 
2 Each | 16g Chile Peppers, deseeded & sliced
2 Tablespoon | 12g Izak
¼ Bunch | 20g Parsley, chopped
As Needed Kosher Salt

Method
  1. Preheat oven to 400 F.
  2. In a short & wide pan add oil, onions, & fennel.
  3. Cook over a medium heat & stir frequently.
  4. Once slightly caramelized add in garlic, seasonings, & sliced peppers.
  5. Cook until translucent.
  6. Add in diced tomatoes & cook out liquid.
  7. Cook filling until it resembles a spread.
  8. Turn of the heat & seat aside.
  9. Drain eggplant from the brine.
  10. On a pan layered with foil, add eggplant & season with salt. Rub eggplant with oil & place on pan with foil.
  11. Bake for 20-30 minutes or until tender.
  12. Pull eggplant out & create an incision from the crown of the eggplant to the bottom on one side.
  13. Remove the meat of the eggplant & mix with the filling.
  14. Transfer eggplants to a casserole pan.
  15. Lightly season the inside of the eggplant.
  16. Fill all of the eggplants with the filling.
  17. Continue to Tomato Liquid.

Notes: If you cannot find Izak you can use aleppo pepper flakes


Tomato Liquid

Ingredients

1 tablespoon 10g Neutral Oil
2 Tablespoon Tomato Paste
1 Cup | 238g Water

Method
  1. In a small pot, add oil & tomato paste.
  2. Over medium-low heat cook until caramelized.
  3. Add water & cook until sauce is created.
  4. Add tomato sauce on top & bake in the oven for 20 – 30 minutes.


powered by Crowdcast

Follow & Tag Us @eatccc_

Carroll Crew Membership

Become a member of the Carroll Crew to connect with Chef Jen online through Patreon and support her cooking in the digital world. Subscribe to become a member and patron now.

JOIN NOW

You may like…


Hit enter to search or ESC to close