SICILIAN STYLE STUFFED EGGPLANT

SICILIAN STYLE STUFFED EGGPLANT

In this episode, I'd like to share with you my version of Sicilian Stuffed Eggplant. It is so yummy, healthy and great for summer time. Eat light and feel great with this recipe :)

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INGREDIENTS:

4 Eggplants
1 large onion
1 large sweet red kapia pepper
2 small (or 1 large) green peppers
8-10 cherry tomatoes
2 tbsp pine nuts
2 tbsp currants
100 gr. Turkish Aged Kashar (or parmesan)
1/2 cup bread crumbs
1 egg
Zest and juice of 1/2 lemon
1/2 cup parsley (chopped)
1 clove garlic
2 tbsp tomato paste
Paprika
Salt & Pepper
Olive oil
DIRECTIONS:

Preheat your oven to 190C (375F)
Line a large baking sheet with parchment paper.
Rinse the eggplants and pat them dry.
Then slice in half from top to bottom.
Sprinkle with salt and set aside for 10 minutes.
Meanwhile quarter onions and blend until finely chopped in a blender or food processer. (Or chop using a knife)
Make the filling: combine 2-3 tbsp of olive oil and 1 clove of garlic in a pan.
Cook for 3-4 minutes over medium low heat.
Meanwhile finely chop peppers.
After 3-4 minutes remove the garlic, add the chopped onion.
Add a pinch of salt and pepper.
Saute until tender over medium low heat, stirring occasionally.
Pat dry eggplants, drizzle with olive oil, and place flesh side down on baking sheet.
Drizzle with olive oil over top and bake for 25 minutes.
While eggplants are baking add the peppers to the pan, add a pinch of salt and pepper and saute until tender.
Meanwhile cut the cheese into small chunks and blend until finely grated.
To make the tomato sauce, puree tomatoes in the blender.
Add 2 real tablespoonfull tomato paste, a pinch of salt and black pepper, paprika to taste if desired, 2-3 tbsp of olive oil and blend again.
Last but not least, add 1/2 tsp granulated sugar and mix.
Add 3 tbsp of tomato sauce to the filling then set aside the remaining sauce until needed.
Add the currants and pine nuts.
Stir in 1/2 lemon zest and juice, mix and turn off the heat.
Remove eggplants from the oven, let cool.
When cool enough to handle, scoop-out the central flesh with a spoon.
Blend the eggplant flesh and mix with the filling.
Mix in chopped parsley, half the grated cheese, egg, bread crumbs for the filling and mix well.
To bake, spread half of tomato sauce over the bottom of the baking sheet.
Place the eggplant shells cut side up.
Divide the filling into the portions.
Stuff the shells with the filling, using a spoon.
Top each stuffed eggplant with tomato sauce and cheese.
Drizzle olive oil and bake for 25 minutes.
Transfer to a serving plate, garnish with the chopped parsley and serve hot or at room temperature.

READY :) Thank You For Watching!

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Видео SICILIAN STYLE STUFFED EGGPLANT канала Elvanca Tarifler