Vegetarian Stuffed Eggplant (Aubergine)

Not just "any old stuffed eggplant"! Tasty, vegetarian, healthy, balanced. Meat eaters won't even know there's no meat!

Vegetarian Stuffed Eggplant with Red Pepper sauce
  • Degree of Difficulty: Easy
  • Cost: $$
  • Preparation Time: 30 minutes 
  • Cooking Time: 30 minutes  
  • Yields: 2 portions
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  • By: Nicolas Steenhout

Delicious, yet balanced - this vegetarian dish is really worth it. And the addition of the capsicum sauce transform it from a good meal to a spectacular flavour combination. And for the carnivores among us, I guarantee you won't miss the meat!

 
 

Recipe

Ingredients

Stuffed Eggplant

  • 1 Small Eggplant (Aubergine)
  • 4 Mushrooms
  • 60 ml (1/4 Cup) Rice
  • 1/2 Red Capsicum (Red Bell Pepper)
  • 1 Small Onion
  • 60ml (1/4 Cup) Pine nuts
  • 75 g (2.5 oz) Fennel Bulb (or celery if you can't find fennel)
  • 1 Tomato
  • 4 Cloves Garlic
  • 60 ml (2 oz) Olive Oil
  • 1 Egg
  • 75 g (2.5 oz) Grated Parmesan
  • 50 g (XX oz) Breadcrumbs (use Gluten Free breadcrumbs if prefered)
  • Salt, Fresh Ground Black Pepper

Sauce

  • 1 1/2 Red Capsicum (Red Bell Pepper)
  • 150 ml (5 oz) Heavy Cream (Whipping Cream)
  • Salt

Mise En Place

  1. Cook the rice in a pot with a large quantity of boiling water until it is tender.
  2. Cut 1 1/2 capsicum in small squares.
  3. Cut the eggplant in half lengthwise.
  4. Scoop out the flesh of the eggplant with a spoon, leaving about 1 cm (1/2") of flesh against the skin.
  5. Brunoise ( Small dices, 2 mm (1/16") per side.) [?] the mushrooms, onion, tomato, fennel, eggplant flesh, and the remaining 1/2 capsicum.
  6. Chop the garlic coarsely.

Preparation

  1. Cook the capsicum squares with the cream in a pot until soft.
  2. Cook the vegetable brunoise in a pot with the garlic and olive oil until everything is tender.
  3. Mix the cooked brunoise with the pine nuts, the parmesan, and the egg.
  4. Season to taste with the salt & pepper.
  5. Fill the empty eggplant halves with the mix. Feel free to compact the mix in the eggplant.
    • You are likely to have more of the stuffing than can fit in the eggplants - put the extra stuffing in oiled ramequins to cook as well.
  6. Put the cooked capsicum and cream in a blender and process until you have a soft purée.
    • You may wish to strain the sauce through a fine sieve to remove any bits of skin

Finition

  1. Heat up the oven at 175 °C (350 °F).
  2. Sprinkle the bread crumbs on top of the stuffed aubergine.
  3. Place the aubergines on baking paper on a baking sheet.
  4. Cook for about 30 minutes. The aubergine should be soft.
  5. Serve with the sweet red pepper sauce.

Photos

Brunoise of mushroom, onion, fennel bulb, and capsicum
The mushroom, onion, fennel bulb and capsicum/pepper cut in brunoise.

Cooking vegetable brunoise
Cooking the brunoise vegetable (including eggplant) in a bit of olive oil.

Red pepper and cream cooking.
Cooking the red capsicum (pepper) and cream together for the sauce.

Cooked brunoise vegetable
The brunoise vegetable cooked and ready to mix.

Rice, tomato, parmesan and pine nuts
Cooked rice, parmesan, pine nuts and tomatoes on top of the cooked vegetables in a bowl ready to mix with the egg.

Stuffed eggplant ready to bake
The stuff eggplant with breadcrumb and drizzled oil. The extra stuffing is in ramequins.

Straining the pepper cream sauce
Straining the pepper (capsicum) cream sauce to remove the skin bits

Stuffed and baked vegetarian eggplant with red pepper sauce
Stuffed and baked vegetarian aubergine with red capsicum sauce.

Video

There is no video available for this recipe.

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This entry was posted on Thursday, April 29th, 2010 at 17:59 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

The discovery of a new dish does more for the happiness of mankind than the discovery of a star. Anthelme Brillat-Savarin

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