Eating Royally: Stuffed Eggplant
Eating Royally: Stuffed Eggplant recipe
For my final “Eating Royally” recipe, I’ve decided to make these delicious and easy stuffed eggplants that McGrady says brings back fond memories of the princess. It’s a wonder recipe packed with vegetables but definitely does not lack in flavor. The cheese brings it together wonderfully and what’s even better is that this dish tastes better with time. If you’re thinking about making something for your royal wedding viewing party, this is a must. Make this dish a day or two prior and simply reheat it on the day of.
“This dish brings back fond memories of my days in the Princess of Wale’s kitchen. Stuffed Aubergine, known as eggplant to American cooks, was one of the princess’s favorite dishes. More of than not, she’d request that I leave an extra serving in the refrigerator for her to reheat on the weekend. That was all right; this is one of those dishes that seems to improve with age and can be prepared ahead of time. The flavor and textures create a healthy and great tasting lunch when served alone with a salad, or as a vegetable side dish served alongside a grilled steak.”
EXCERPT FROM “EATING ROYALLY” by DARREN MCGRADY
I hope you’ve been enjoying this short but sweet recipe series. Please let me know if there are any recipes you would like to see in the future. Please enjoy!
Eating Royally: Stuffed Eggplant recipe
Eating Royally: Stuffed Eggplant
Ingredients
- 2 small eggplants 6 inches long
- 4 tbsp olive oil divided
- 1 large zucchini 3/4" dice
- 1 large orange bell pepper 3/4" dice
- 2 ribs celery 3/4" dice
- 1/2 cup roughly chopped red onions
- 1 1/2 cups sliced button mushrooms
- 1 large tomato roughly chopped
- 2 sliced bacon cooked until crisp
- 1 cup grated mozzarella cheese
- 1 tbsp chopped fresh basil
- 2 tbsp grated parmesan cheese
Instructions
- Preheat the oven 350F.
- Slice the eggplant in half. With a sharp pairing knife, cut a circle in the flesh, 1 inch deep, leaving 1/4" border along the edge. Score the inside, 1/2" deep. Brush the eggplant with 2 tbsp of olive oil. Bake on a tray for 15-20 minutes. Turn the eggplant over halfway through the baking to prevent the skin from burning.
- When the flesh is soft, take the eggplant out of the oven and let cool.
- Meanwhile, heat a pan over medium high heat. Add 2 tbsp olive oil. Add the zucchini, bell peppers, celery, red onion, and mushrooms. Season with salt and peppered cook until vegetables start to soften. Add the tomatoes, taste for seasoning, and allow to cool.
- Mix in the chopped bacon, basil, and mozzarella to the cooled vegetables.
- Remove the flesh from the eggplant and roughly chop. Add the eggplant to the vegetables. Fill the eggplant shell with with the vegetable mixture. Sprinkle the parmesan cheese on top. Bake for 15 minutes or until heated through before serving.
