Stuffed Eggplant
Serves: 8 stuffed eggplants
  • 4 tablespoons olive oil
  • 4 small eggplants
  • ½ teaspoon salt
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • fresh ground pepper
  • 1 teaspoon dried oregano
  • ¾ pound ground turkey, beef or lamb
  • 1-15 ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped basil
  • ½ cup toasted pine nuts
  • ½ cup grated parmesan cheese
  1. Pre-heat oven to 350 degrees.
  2. Cut eggplants in half lengthwise. Using a small sharp knife, cut along the circumference of each half, leaving about a ¼ inch border. Using a spoon, carefully scoop the flesh leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant into a ½ inch dice. Place in a colander, sprinkle with ½ teaspoon salt and set aside for 30 minutes so that the eggplant "sweats" its bitter juices. Pat dry.
  3. Meanwhile, place the pine nuts in a dry skillet on medium - low heat. Stirring frequently, cook the nuts until they are golden brown, about 3 - 5 minutes. When they are done, take them off the heat and put them on a cool plate.
  4. Place eggplant shells on a parchment-lined baking sheet and season with salt and pepper.
  5. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the diced eggplant meat and fry until golden brown and cooked. Remove to plate.
  6. Wipe out the skillet, heat remaining 2 tablespoons olive oil and add onion and garlic and cook for about 5 minutes. Add ground meat and cook until cooked through, about 10 minutes, breaking meat apart with wooden spoon. Add oregano, salt, pepper, tomatoes and tomato paste. reduce to a simmer and cook another 5-10 minutes. Add pine nuts and basil and mix well. Remove from the heat.
  7. Scoop about ½ cup mixture into each eggplant shell, sprinkle with parmesan and place in oven for 10-15 minutes.
Recipe by Three Hungry Boys at