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Preparation and Cooking of Stuffed Vegetables: Eggplant
Aubergine
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- Wash the eggplant well and cut it in half lengthwise.
- Cut away 2 to 3 millimeters (1/16 inch) of the skin along the side edges.
- Cut slashes through the flesh but not through the skin. This will facilitate the cooking of the flesh and later removal of the skin.
- Heat oil to 177°C (350°F) in a deep-fat fryer.
- Drop the eggplant halves into the hot oil and cook for about 5 minutes or until the skin easily pulls away from the flesh. (Alternatively, the eggplant halves may be brushed with oil and placed, cut side down, in a preheated 177°C (350°F) oven and baked for about 30 minutes or until very soft.)
- Remove the eggplant from the hot oil and place on a double layer of paper towels to drain.
- Preheat the oven to 177°C (350°F).
- Scoop out the interior flesh and set aside the flesh and the skin separately.
- Chop the eggplant flesh.
- Finely dice (ciselé) the onions.
- Heat olive oil in a sautoir over medium heat.
- Add the onions and sauté until they have sweated their liquid but not taken on any color. Season to taste with salt and pepper.
- Add the chopped eggplant and cook, stirring to combine. Return the eggplant mixture to the reserved skins.
- Place the filled eggplant halves in the oven and bake for 15 minutes or until nicely browned.
- While the eggplant is baking, cut enough 7 millimeters (¼ inch) thick tomato slices to cover the top of each eggplant half.
- Sauté the tomatoes in olive oil for about 3 minutes to just cook slightly.
- Place the tomato slices on the baked eggplant and serve hot or at room temperature.
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