Stuffed Eggplant We Rarely Get

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MJB05615

Master of the Pit
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May 12, 2018
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DACULA GA
The Mrs. is Italian, and makes a lot of awesome food. Stuffed Eggplant is one of the top 5 things we have, but only available 1-2 times a year. On a Whim, we were able to get the right mini Eggplants just before the Super Bowl, and she made it. This is a treat for us.
Here we go:
Mini Eggplants as they stand before being split and gutted.
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Split each in half and carve out the insides to use later.
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The insides in a pan ready to make the stuffing.
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The hollowed out eggplant shells getting boiled.
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Ground Beef with Eggs, Romano Cheese, Eggplant insides, etc getting mixed for the filling.
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Caring hands mixing the all important stuffing.
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All dressed up and ready for the Oven.
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All done, I couldn't get the picture taken before "someone" already took 3 out. LOL.
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These are delicious, too bad we cannot get these more than 1-2 times per year. We've tried with other Eggplants and it doesn't work as well.
Thanks for looking in.
 
Oh man, as good as those look you would have had more than 3 missing for your finish pic.
Jim
That tray was emptied in a very short time, lol. The 3 missing was between the time it came out of the oven and the time to get the camera. Thanks for the like Jim, very appreciated.
 
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Love eggplant so I will definitely be making these. Thanks for sharing!
Let me know how it comes out. I forget the exact name of this mini eggplants, but they're the only ones that are round. We had to go to Super H mart for these. You may find them at Farmer's Markets though.
If you do love Eggplant, I have an older post from last year for Eggplant Parm that is literally the best thing we make. Here's the link from last year: https://www.smokingmeatforums.com/threads/eggplant-parm-best-thing-we-make-w-pics.306077/
 
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Let me know how it comes out. I forget the exact name of this mini eggplants, but they're the only ones that are round. We had to go to Super H mart for these. You may find them at Farmer's Markets though.
If you do love Eggplant, I have an older post from last year for Eggplant Parm that is literally the best thing we make. Here's the link from last year: https://www.smokingmeatforums.com/threads/eggplant-parm-best-thing-we-make-w-pics.306077/
Yep I remember that post. Do the skins get soft during the boil?
 
Yep I remember that post. Do the skins get soft during the boil?
Yes, the skins get somewhat soft during the boil, then when baking them covered, you uncovr for the last 30 minutes or so to allow some crisping. We still experiment with the uncovered timing as we are not getting the crispness we want yet. Thanks for the like, very appreciated.
 
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Wow! Those look awesome. My wife and I would definitely have crushed three in no time! Tis looks like a really fun one to make. I will book mark for a try! Thank you!
 
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I love Eggplant!!!
Yours looks Great, Mike!!
We haven't had any for a couple years, but we used to make the Eggplant Parm, or just slice, bread, and deep-fry, just like we do Zucchini.
Like.

Bear
 
Another good one Mike . I remember the other post also . Love the idea of stuffing these . Nice work .
 
Holy cow these look outstanding!! Got a Q for you though. The shot of them in the pan before going into the oven...is there a sauce over top of them or is that just the color of the meat after mixing it all up?

Robert
 
Wow! Those look awesome. My wife and I would definitely have crushed three in no time! Tis looks like a really fun one to make. I will book mark for a try! Thank you!
Thanks Jed. The hardest part is finding the correct mini Eggplants. Here in Ga I can only get them 1-2 times a year. It's not as good with other types of eggplant, we've tried. Thanks for the like, very appreciated.
 
I love Eggplant!!!
Yours looks Great, Mike!!
We haven't had any for a couple years, but we used to make the Eggplant Parm, or just slice, bread, and deep-fry, just like we do Zucchini.
Like.

Bear
Thanks John, funny, we're not huge vegetable eaters, but the 2 Eggplant dishes are among our favorite meals anytime. Thanks for the like, very appreciated.
 
Another good one Mike . I remember the other post also . Love the idea of stuffing these . Nice work .
Thanks Rich. These are excellent, but so difficult to get. We've tried freezing unused ones in the past, but when we thaw them for later use, the texture isn't the same as fresh ones, and it's not as good by a long shot. Funny, because the full sized Eggplants we use for the Parm, we have sliced and frozen, thawed they are just as good as fresh. Thanks for the like and kind words.
 
Looks great! I am bookmarking both your posts for a later go at them.

Thanks - Cliff
Thanks Cliff, let me know how they turn out. Thanks for the like, very appreciated.
 
Holy cow these look outstanding!! Got a Q for you though. The shot of them in the pan before going into the oven...is there a sauce over top of them or is that just the color of the meat after mixing it all up?

Robert
Thanks for the kind words and the like Robert. Yes that's simple Tomato Sauce from a can. Mostly so the meat doesn't dry out in the oven.
 
Do you eat the skins as well on these or just scoop it out?
We eat it all, skins and everything. When done correctly, the skins get a little crisp in the oven and it's just great.
 
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