Featured Recipe
Lamb-Stuffed Eggplants Twist
By Kate
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Halved eggplants scored without piercing skin to hold the juices. Lamb braised, shredded, replaced by veal shoulder for softer texture. Shallots replace onion green for sweeter notes. Fresh mint swaps coriander; kale sprouts substitute mustard shoots. Feta swapped with crumbly goat cheese adding tang. Cooked on stovetop then finished in oven until golden, tender and aromatic. Seasoned but not overloaded; salt balanced carefully because cheese brings saltiness. Visual cues essential: skin glossy, flesh soft but intact. A warm rich meat topping contrasting creamy cheese, bright herbs, and slight bitterness from kale sprouts.
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Prep:
18 min
Cook:
20 min
Total:
38 min
Serves:
4 appetizers or 2 main portions
Mediterranean
appetizers
stuffed vegetables
Introduction
Eggplant scored lengthwise but skin intact. Veal shoulder replaces lamb — softer, less gamy. Shallots swap for onion green; sweeter, subtle. Mint over coriander; bright, fresh. Kale sprouts add earthy crunch instead of mustard shoots. Cheese swapped feta for tangy goat cheese, crumbly, melts slightly. Oil sizzles when eggplants hit pan, caramelization starts. Oven finishes tenderness. Don’t rush skin cracks, juices leak. Meat piled thin, aromatics finely chopped. Cheese scattered last, just melting, not burning. Serve warm; flavors better balanced below scalding heat. A practical dish pushing contrasts: cream, meat, bitter greens, and herbaceous brightness all in one bite.
Ingredients
About the ingredients
Choose firm eggplants without bruises or wrinkles. Size impacts timing; thicker needs longer. Veal shoulder slow braised till loosening fibers — swap lamb or even pork shoulder if out. Shallots — best mild sweetness — use red onion if must. Fresh mint not dry — vitality lost. Kale sprouts pungent pop, but baby spinach can stand in. Goat cheese acidic, crumbly texture: ricotta salata or pecorino for variation. Salt gently on flesh so it draws without soggy excess. High quality olive oil matters: cold pressed extra virgin preferred. Balance salt carefully, cheese adds saltiness too.
Method
Technique Tips
Score flesh with sharp knife but don’t pierce skin — liquid retention key. Heat oil ‘til a faint shimmer before adding eggplants. Listen for sizzle — it signals caramelization onset. Cook flesh side first; flip gently using spatula and tongs together, preserving shape. Finish in oven 15-20 minutes — check fork tenderness frequently; flesh soft but intact is goal. Distribute shredded veal evenly — clusters dry unevenly. Sprinkle shallots, mint, sprouts last so they remain fresh. Add cheese as final touch before serving; melts partially, adds creamy acidity. Ovenproof skillet eliminates dish washing and easy layering. Rest briefly post-oven; flavors meld and warmth dissipates to balanced bite.
Chef's Notes
- 💡 Eggplant size affects timings. Needing patience here. Bigger halves can take longer. Choose firm ones—no soft spots, wrinkles, nothing. Check texture.
- 💡 Scoring skin, crucial step. Traps juices while cooking. Don’t pierce through. Sizzle's good, means caramelization starting. Heat evenly to avoid burnt edges.
- 💡 Shallots add sweet subtleness. Versatile too. Swap with finely diced red onion if needed. Fresh mint replaces dried, bright contrast. Use only fresh.
- 💡 Kale sprouts? Earthy crunch. If unavailable, baby spinach or watercress work too depending on what's in fridge. Adjust texture, flavors accordingly.
- 💡 Final touch: cheese scattered last. Goat adds tang, but can swap for ricotta salata or pecorino—tweak salt for balance. Quality oil matters; cold-pressed.
