Stuffed Baby Eggplant
8 baby Italian eggplant
Halve the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out and discard the pulp to leave 1/2-inch-thick shells. Sprinkle the shells liberally with salt and invert them on paper towels to drain for 30 minutes.
2 cups cooked short grain rice
4 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon minced ginger
2 cups chopped oyster mushroom
3/4 cup chopped sweet red pepper
1 teaspoon freshly cracked black pepper
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
1 tablespoon rice wine vinegar
Meanwhile,heat 2 tablespoons of the olive oil in a heavy large saucepan over medium heat. Add garlic, ginger, mushrooms and red pepper and sauté until peppers are soft and mushrooms are golden brown, about 10 minutes.
Remove from heat and add pepper, parsley, green onions, vinegar and rice. Stir to combine well.
With a paper towel, pat excess moisture off eggplant. Use hands to coat all sides of the eggplant with final 2 tablespoons olive oil.
Use a spoon to mound stuffing in hollowed out part of eggplant.
Prepare grill and preheat to medium. Grill eggplants, stuffing side up, for 8-10 minutes, or until eggplant is cooked and slightly charred on bottom and stuffing is heated through.
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