Stuffed Eggplant
Credit: André Baranowski
Canola oil, for frying
6 Japanese eggplants (about 2 lbs.),
ends trimmed
4 tbsp. unsalted butter
1 lb. ground lamb
1 tbsp. tomato paste
1⁄2 tsp. ground cinnamon
6 cloves garlic, thinly sliced
1 small yellow onion, roughly chopped
1⁄2 green bell pepper, cored, seeded,
and finely chopped
2 medium tomatoes, cored and finely chopped
1⁄2 cup chopped flat-leaf parsley
1⁄4 cup chopped mint leaves
Kosher salt and freshly ground black pepper,
to taste
1. Pour oil into a 12" skillet to a depth of 1⁄2". Heat over medium-high heat until the oil is shimmering and very hot. Working in 2 batches, fry eggplants, turning occasionally, until softened, 6–8 minutes per batch. Transfer eggplants to paper towels to let drain; discard oil and set aside.
2. Melt butter in a 12" skillet over medium-high heat. Add the lamb and cook, breaking the meat into small pieces with a wooden spoon, until lamb is browned, about 8 minutes. Add the tomato paste, cinnamon, garlic, onions, and peppers and cook, stirring frequently, until onions are soft and golden brown, about 8 minutes. Add the tomatoes and cook until they're soft, about 6 minutes. Stir in the parsley and mint and season with salt and pepper. Remove skillet from heat and set lamb filling aside.
3. Heat oven to 475°. Halve reserved eggplants crosswise to make 12 pieces. Working with one piece at a time, cut a lengthwise, 1⁄4"-deep incision in the eggplant to make a pocket (be careful not to cut all the way through the bottom). Lightly season inside of each eggplant pocket with salt and pepper and spoon about 1⁄4 cup lamb filling into it, pressing filling lightly into pocket.
4. Arrange stuffed eggplants in a 9" x 13" baking dish and bake until hot, about 5 minutes. Serve warm.
SERVES 6
We even made a vegetarian version for a friend and the recipe didn't suffer at all. The addition of mint and cinnamon makes a real difference. I would probably add a bit more garlic, but the real strength of the recipe is the delicate balaance of all the flavors.
Give it a try. If you can't get to Istanbul, this is a good substitute. The tates are authentic.
One guest could not eat eggplant so I substituted two zucchini for two eggplant. I did not try the zucchini, but cut in half lengthwise, scooped out the flesh which I added to the filling when I added the tomatoes, and broiled the zucchini halves for about 5 to ten minutes to soften them. I then filled them as and cooked them along side the eggplant.
Very good. If you like greek/turkish eggplant dishes this is a sure bet. If you don't then I guess you'll give it one star.