Baby Eggplant Bowls

 
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This recipe acts as both a main dish using a larger eggplant and makes a great appetizer using baby eggplant when they are available. If using the baby eggplant, be sure to roast a larger eggplant as there may not be enough eggplant in the smaller to mix with the rest of the ingredients.

 

Baby Eggplant Bowls

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8 Servings

Serving Size: 1 Baby Eggplant

Baby Eggplant Bowls

This recipe acts as both a main dish using a larger eggplant and makes a great appetizer using baby eggplant when they are available. If using the baby eggplant, be sure to roast a larger eggplant as there may not be enough eggplant in the smaller to mix with the rest of the ingredients. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the eggplant shells, and sprinkle with remaining mozzarella cheese. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

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Recipe from July 12, 2013 Cooking Class

* Items with Asterick can be purchased at Angelo's Italian Market - Venice, FL

Italian Lesson: Arrivederci = See You Again

Ingredients

  • 8 1/2 pound baby eggplant or 4 -1 pound eggplants
  • 2 ripe tomatoes, chopped
  • 1 tablespoon olive oil
  • *1/2 pound handmade ground Italian sausage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried Italian seasoning
  • 2 Tblsp tomato paste, mixed with water into a paste
  • 1/2 tsp crushed red pepper
  • *1 Cup quality mozzarella cheese, cubed

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet.
  3. Roast in preheated oven for 20 - 25 minutes, depending on size. The key is to cook the eggplant about 1/2 way through.
  4. Remove and allow to cool slightly.
  5. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Add garlic powder, Italian seasoning and crushed red pepper. Stir in tomato paste mixture, then tomatoes. Gently mix so as not to crush the tomatoes.
  6. Gently remove the eggplant from the shell leaving 1/4" intact around the edge. Chop the eggplant meat and add it to the sausage mixture. Cook for 5 minutes to blend the flavors.
  7. Stuff eggplant bowls with sausage mixture and bake for 10 minutes more.
  8. Add a few cubed mozzarella to each eggplant bowl, bake a few more minutes until melted.
  9. Serve immediately.
  10. Hint: The stuffed eggplant can be made a day ahead and reheated which is great for easy party planning.
http://mydestinationcuisine.com/baby-eggplant-bowls/

 

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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

 
 

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