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French Cooking: Stuffed Eggplant
Aubergines Farcies
Why
are eggplants called eggplants?? Well, they got their name
because eggplants used to come in only one color-white! They hung
from the plant and actually looked like eggs. But there was a
problem: when they were shipped they tended to bruise and so the
growers went to work to develop an eggplant that would not scar during
the shipping process. And thus, the purple eggplant arrived.
It
is said that India is the motherland of eggplant, however, Asian
countries used this vegetable about 3 A.D. By 11 A.D. it reached
Europe, but it was thought to bring on insanity. Legend has it that an
Indian traveler ate some raw eggplant, had a fit and people thought
that the eggplant had poisoned him. It was the botanist Thomas
Jefferson who brought eggplant to the US where it was well accepted as
a culinary delight.
Aubergine
comes in all shapes and colors. It is available year-round but the
prime time is the month of September. Look for eggplants with
smooth, shiny skin, no bruises or blemishes.
Popular
French Mediterranean dishes include Eggplant Parmiggiana, ratatouille,
mousakka, fritter and "caviar". In this week's French Cooking without a
Fuss, I am offering a wonderful recipe for Aubergines
Farcies-these stuffed eggplants can be made in advance and heated in
the oven when desired.
Aubergines farcies
Stuffed Eggplant
For 4 persons
Cooking time: 1 hour
Stuffed Eggplant
For 4 persons
Cooking time: 1 hour
2 eggplant, cut in half
½ lb. ground meat
l large onion, finely chopped
1 large tomato, peeled and chopped
3 cloves garlic, minced
3 tbsp. olive oil
¼ cup parsley, chopped
salt and pepper, to taste
1 tbsp. herbes de provence or Italian seasoning
1 cup water
½ cup swiss cheese, shredded
½ lb. ground meat
l large onion, finely chopped
1 large tomato, peeled and chopped
3 cloves garlic, minced
3 tbsp. olive oil
¼ cup parsley, chopped
salt and pepper, to taste
1 tbsp. herbes de provence or Italian seasoning
1 cup water
½ cup swiss cheese, shredded
Remove
the pulp from the eggplant with a small spoon. Be careful not to pierce
the shells. Reserve the pulp. Set eggplant shells
aside. Cut the pulp in ½ inch cubes. Sauté the pulp, ground
meat, onion, tomato and garlic in oil. Stir in the parsley, salt,
pepper and herbes de provence. Stuff the eggplant shells with the
mixture. Put in a baking dish and add the water. Sprinkle
the tops of the stuffed eggplants with a little olive oil. Cover
and bake at 350 for 35 minutes. Remove from the oven and
top with the shredded cheese and bake uncovered for 5-10 minutes or
until the cheese melts.
Et voilà!
--
April Paute moved to France over 10 years ago with her husband Jean Michel and 2 Siamese cats. Armed with only a dictionary and hand signals, she took on the challenge of requesting the local boucher decapitate a chicken for her. After living in Paris and Antibes, April & co. have settled in Toulouse, where she draws inspiration
from her herb garden.
April Paute moved to France over 10 years ago with her husband Jean Michel and 2 Siamese cats. Armed with only a dictionary and hand signals, she took on the challenge of requesting the local boucher decapitate a chicken for her. After living in Paris and Antibes, April & co. have settled in Toulouse, where she draws inspiration
from her herb garden.
