My famous Grilled Stuffed Eggplant. This is how it’s done.

Ingredients:

-1 big eggplant sliced to 0.5cm slices

-100 g mince beef

- hand full of grated parmesan

- 1 onion, chopped fine

- 2 garlic cloves chopped fine as well

- thin slices of quality prosciutto or pancetta. Same amount as eggplant slices.

-olive oil

-cooking string.

-and of course, like that band that sings “Push it” (well maybe you’re too young for that) Salt-n- Pepa.

Method:

Lightly oil eggplant pieces, and char grill until soft but not over cooked, otherwise it will break apart and you’ll have no chance of stuffing them.

Set eggplant aside to cool, but don’t layer them on top of each other cause then they are still cooking each other with their heat. (There’s a professional cooking free tip for you guys )

Then blend all other ingredients, except of the prosciutto, and make small balls out of the mixture.

After the eggplant cools down, you’ll find that they are flexible, and easy to wrap around the balls.

Do it.

Then wrap these with the scrumptious prosciutto.

Truss with the cooking string and…TA-DAM!…. (A magician’s word I picked up from watching David Copperfield on T.V the other day) Stuffed Grilled eggplant.

As for cooking suggestion, well I’d make a rich tomato sauce and just before it’s ready, you can braise the eggplant in it, and then serve with soft polenta, rice, mash or whatever your hungry stomach desires.

Bon appetit, C ya next time! Itzhak

This entry was posted on Thursday, November 26th, 2009 at 2:47 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.