VENETO - Stuffed Eggplant
SKU:
Stuffed Eggplant with Pork and Tomato Sauce
Total Time: 1 hour 30 minutes
Servings: 6–8
Preheat: 355°F
Ingredients
- 21 oz eggplant (about 2 medium)
- 1 garlic clove
- ⅓ cup Viaggio extra virgin olive oil
- Salt and pepper, to taste
- 5 fresh basil leaves
- 3 oz onion, finely chopped (divided)
- 10 oz ground pork
- 2.5 oz stale bread (crumb only)
- 1.7 oz Viaggio grated Romano cheese
- 1.1 lb Viaggio Italian peeled tomatoes, blended
- ½ cup dry white wine
Instructions
- Cut off the ends, wash, and slice the eggplants in half lengthwise. Score the flesh around the edges and scoop out the pulp, setting it aside. Sprinkle the hollowed eggplant halves with salt and place them in a colander to drain for 30 minutes.
- In a saucepan, heat half of the olive oil and sauté half of the chopped onion until soft. Add the blended Viaggio tomatoes and cook for about 15 minutes. Season with salt and stir in the basil leaves. Set aside.
- In a separate pan, heat a bit of olive oil and add the remaining onion with the garlic. Sauté until golden, then discard the garlic. Add the ground pork and cook until browned. Deglaze with white wine and let it evaporate.
- Chop the reserved eggplant pulp and add it to the pork mixture. Soften the stale bread in water, squeeze out the excess moisture, then crumble or blend it. Add to the pan and cook for a few more minutes. Stir in 3–4 tablespoons of the tomato sauce, mix well, and let the mixture cool slightly.
- Preheat the oven to 355°F (180°C). Pat the eggplant halves dry and place them in an oiled baking dish. Fill each with the meat mixture. Spoon a bit of the remaining tomato sauce over each one, then sprinkle with grated Romano cheese.
- Bake for about 30 minutes, or until the eggplants are tender and the tops are golden. Serve hot.
ENJOY!
