Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed eggplant with the trimmings. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Stuffed eggplant with the trimmings is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Stuffed eggplant with the trimmings is something which I have loved my entire life.
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. This stuffed eggplant is a tasty alternative to heavier fried eggplant slices.
To begin with this particular recipe, we must first prepare a few ingredients. You can have stuffed eggplant with the trimmings using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Stuffed eggplant with the trimmings:
- Take stuffing
- Get 1 medium eggplant, aubergine
- Prepare 2/3 lb ground meat
- Prepare 1/3 cup grated parmesan cheese
- Take 1/3 cup sliced olives , black ripened
- Take 14 1/2 oz diced tomatoes, canned no salt added
- Take 1 tsp salt
- Prepare 1/2 stick butter
- Get 1/4 tsp ground black pepper
- Take 1/2 tsp granulated garlic powder
- Make ready 1 tsp onion powder
- Make ready 1/4 cup diced jalapeño pepper
- Take inside hollowed eggplant
- Get 1/2 tsp grated parmesan cheese
- Make ready 1/4 tsp granulated garlic powder
- Make ready 1/4 tsp salt
- Make ready topping
- Get 1 cup pineapple I used fresh
- Take 2/3 cup colby and monterrey jack cheese, sliced chunks
Roast until tender (there should be no resistance when pierced with the tip of a paring. A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant and use them as a side dish or.
Instructions to make Stuffed eggplant with the trimmings:
- Preheat oven 400° Fahrenheit
- Cut both ends off the eggplant. Now cut in half.
- Hollow out but not all the way through each piece of egg plant, forming a bowl. I used a melon baller.
- In the hollowed out eggplant, add parmesan cheese, garlic, and salt. Set them into an oven safe dish.
- 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.
- Fill the eggplant bowls with stuffing. In same dish, add the extra stuffing around the bowls. Add cheese chunks. Top with pineapple.
- Put in oven bake 30-35 minutes
- Let rest 5 minutes. Serve hope you enjoy!
Atkins welcomes you to try our delicious Stuffed Eggplant recipe for a low carb lifestyle. Get started by browsing our full list of ingredients here. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the ground turkey and garlic. Sprinkle with the basil, parsley, oregano, salt and.
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