Stuffed eggplant sounds pretty sophisticated, but it is actually quite easy to do and not as labor intensive as you might think. Here is a step-by-step guide on how to prepare stuffed eggplant (along with some ideas for the filling). Bits and pieces of the information below have already been posted on various other recipes, but I’ve condensed all the information so it is all in one place.

 

 

 

 

 

 

 

 

 

First, when selecting an eggplant, look for one with smooth skin that is a deep purple color. Avoid bruises or dents, and select an eggplant that feels heavy for it’s size (this indicates ripeness). Try not to buy an eggplant over 1 or 1.25 pounds, as heavier eggplants are usually bitter. Eggplant is mostly in season from about June to September, though some gourmet stores may still import good varieties this time of year. The best bet for eggplant slightly past its prime is to peel, cut into chunks, salt the flesh (more on that below), and saute with other seasonal vegetables or bake with tomato sauce.

 

 

 

 

 

 

 

 

 

 

First, start by cutting the eggplant in half lengthwise. The stem and cap are not edible, but you can leave on for presentation. The leaves can also be peeled back to reveal more edible flesh.

 

 

 

 

 

 

 

 

 

 

 

Next, use a small paring knife to score the flesh. Start with diagonal slashes all in the same direction, slicing as deep as possible without piercing the skin. Keep the cuts about 1/2 inch apart.

 

 

 

 

 

 

 

 

 

 

 

 

Then slice in the opposite direction, creating a cross-hatch pattern. Try to connect the corners as much as possible, leaving complete squares cut out. Then run the paring knife about the edge of the eggplant, leaving less than 1/4 inch of flesh next to the skin. Again, be careful not to pierce the skin, but cut deep enough to loosen the flesh.

 

 

 

 

 

 

 

 

 

 

 

Using a spoon, scoop out the flesh. The pieces should pop out rather easily, following the cross-hatch pattern. You may need to scoop out additional seeds at the bottom of the eggplant, if so discard. The seeds are edible but rather bitter.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop any connected flesh into 1/2 inch cubes. Place the eggplant flesh in a colander and sprinkle with salt. This will draw any bitterness to the surface of the eggplant. Let set for about 15-20 minutes, then rinse and gently pat dry.

 

 

 

 

 

 

 

 

 

 

 

Once the eggplant is ready, prepare the “stuffing.” Here is an easy recipe:

Stuffed Italian Eggplant

Olive oil
2 eggplants, about 1 lb each
1/2 lb bulk Italian sausage
1 pkg (8 oz) mushrooms, sliced
1 red bell pepper, cut into 1-inch pieces
1 onion, chopped
2 cloves garlic, minced
Sea salt
1/4 tsp red pepper flakes
1 tsp dried oregano
1 can (15 oz) low-sodium tomato sauce
2 tbsp red wine or apple cider vinegar
1/3 cup Parmesan cheese

Preheat oven to 400F. Line a baking sheet with aluminum foil and brush with olive oil. Arrange the hollowed out eggplant halves in a single layer on the baking sheet.

Heat oil in a large skillet. Add sausage, breaking it apart with a wooden spoon, and cook 5 minutes. Add mushrooms and bell pepper to pan. Saute 3-5 minutes, until pepper begins to soften. Add onions and garlic, sprinkle with salt and saute until onions are softened, about 3-5 minutes. Add oregano and red pepper flakes and toss.

Add to pan (prepared as described in above instructions). Stir in tomato sauce and red vinegar. Bring liquid to a boil, then reduce heat and simmer  for 5-7 minutes, until sauce is thick. Remove from heat and let set for 5 minutes.

Fill the hollowed out eggplant halves with tomato mixture. Sprinkle Parmesan cheese over each stuffed eggplant. Bake 15-20 minutes, until top is lightly browned and bubbly. Drizzle the top of the eggplants with olive oil if it looks like it is beginning to dry out. Use a large spatula or serving spoon to transfer stuffed eggplants to plate.

Leftover “stuffing” can also be tossed with cooked pasta. To make for six, use prepare three eggplant and add 2 cups cooked pasta after tomato sauce is added and brought to a boil. To make vegetarian, omit the Italian sausage and add mushrooms (saute with the onions).

After discovering the oven rack was set in the wrong position, I was sure the problem of lackluster cookie batches was solved. The experience, however, must have rattled my confidence more than I realized, because I was reluctant to test another batch of cookies. Though I had intentions of making another batch of cookies, I continued to delay the actual act of making cookies. For several weeks, I shunned baking altogether, which is rather difficult during the holidays!

Finally, I dedicated an evening to baking. I started with two new muffin recipes and each one went off without a hitch. It was very empowering to be in control in the kitchen, especially while baking. New recipes are always a bit of a gamble, but I was pleased to see that the small risk of a new recipe had paid off with a reward of delicious muffins. I was ready to tackle the chocolate chip cookies yet again.

The eggs and butter were sufficiently warmed to room temperature, the remaining ingredients were appropriately lined up on the counter, and the oven was steadily preheating to the correct temperature. It was an odd feeling of déjà vu. I was here before, poised for success, and disaster had struck. That would not deter me. I would plow through this recipe and continue moving forward.

In measuring the dry ingredients, however, I absentmindedly added the sugar to the flour and baking soda. In chocolate chip cookies, sugar is considered a “wet” ingredient that is beat with the butter and eggs. I scrambled to transfer the sugar to the “wet” bowl without also transferring the flour mixture as well. While I was able to marginally accomplish the task, I stared at the two bowls and debated throwing the whole mess in the trash and starting again.

I paused. Allowing a minor misstep to ruin an entire recipe was not really my style. I had overcome obstacles in the kitchen before, why was I now giving up because of a small error? This was not the kind of baker I wanted to be, unable to adapt or improvise. Instead, I pushed on and completed the recipe without giving it a second thought. I scooped the dough onto the cookie sheets and popped each batch into the oven.

It was as if the dough understood, because each batch looked like chocolate chip cookies are suppose to look. Each batch tasted like chocolate chip cookies are suppose to taste. The kitchen smelled the way a kitchen should smell when one is baking chocolate chip cookies. At last! I had conquered chocolate chip cookies even in the face of adversity! With delight, I served up a warm cookie to James, who agreed they just might have been the best chocolate chip cookies ever baked.

This concludes the 3-part series, but more baking adventures are yet to come!

To be honest, I had never attempted chocolate chip cookies before, though I have made chocolate-chocolate chip cookies, which is basically the same thing. I’ve successfully made cookies with interesting twists, like Peppery-Ginger Chocolate Chip Cookies and Chai Spice Cookies. Perhaps I was just not meant to make plain old chocolate chip cookies? Maybe it was not enough of a challenge? Did the stove know I was not living up to my baking potential?

That must have been it! So, the next week, I decided to whip up a batch of my personal favorites: Peppery-Ginger Chocolate Chip Cookies. I do not make these often, because I am usually the only one who will eat them. But they are gloriously delicious and surely I could successfully churn out a batch of these cookies, which I have made several times. I was meticulous in my measurements and ensured all my ingredients were of the correct quantity and quality. I stirred the batter as little as possible. I waiting patiently to as the oven heated to the proper temperature, then checked and re-checked the recipe for the correct setting.

With all the confidence in the world, I slide my first cookie sheet of balled dough into the oven. What is truly awesome about my new oven is that for the first time ever, I have a window and an oven light, so I can check on the status of my baked goods without opening the door. I literally sat in front of the oven, watching the cookies. As I watched, a creeping sensation of dread began to invade my stomach – these cookies were quickly sharing the same fate as the chocolate chip disasters!

Yet again, I retrieved a sheet full of flat, crumbling cookies. I was stumped. Had I lost my touch? But I had been baking muffins with little to no incident, so why were the cookies any different. Mystified, I peered into the oven as I watched yet another batch of cookies go south. My new, beautiful oven…how could you betray me so? With your glorious flat cooktop and oven window and seven rack positions…wait a minute. There are seven rack positions? I recounted. Yup, seven.

The baking rack was in the wrong spot! Donning my oven mitts, I quickly changed the oven rack position. The current batch of cookies were already goners, so I hastily prepared another. I placed the cookie sheet in the new corrected position. Deciding not to tempt fate, I turned away and busied myself with some dishes while watching the minutes on the timer tick away. Finally, after 4 minutes, I couldn’t take the suspense. I flicked on the oven light and held my breath as I peered inside to find…the cookies were rising!

Yes, after all of that, it was the rack position. The rest of my cookies came out picture perfect. On top of that, my muffins also puffed up beautifully. A couple muffin recipes had given me minor problems, and now I knew the culprit. My confidence restored, I began baking with gusto. Batch after batch of muffins and cookies came out just as they should, warm with a picture-perfect chemical reaction and full of deliciousness. Was I ready then to take on my nemesis again? Could I conquer the chocolate chip cookie recipe?

Part 3: The Finale coming soon…

Not to brag, but very seldom do my recipes go wrong. I know a handful of recipes on the site have been tried by others, with their own individual variations and a seemingly fair degree of success. With a few exceptions, which are noted, I stand behind most all of my recipes as being easy to duplicate with good results.

There are times, however, that the recipes just don’t want to work for me. This is more applied to baking than cooking, as baking is a more precise process that requires specific ingredients and leaves little room for improvisation. That is what I find most appealing about baking; there is a very specific chemical reaction that creates deliciousness. It looks something like A + B = C.

Specific Ingredients + Perfect Proportions + Correct Chemical Reaction = Cookies!

Cookies are guaranteed and absolutely foolproof, until you factor in operator error. There are a variety of things that can go wrong: using eggs and butter that are not room temperature, over-mixing, incorrect temperature settings, handling the batter too much, under cooking, and probably many more that I am not even aware of and most likely do myself.

A couple weeks ago, I wanted to make some chocolate chip cookies. Nothing fancy, just the original Nestle Tollhouse chocolate chip baked goodness. My butter was not completely room temperature, but it also wasn’t out-of-the-refrigerator cold either. It did cause me to beat the batter a little longer than usual, but not so excessively that I was concerned. My cookie scooper was a little big, but who doesn’t like a big chocolate chip cookie?

I popped the first batch in the perfectly heated oven and set my timer for the minimum 8 minutes, so I could check on the progress. At 8 minutes exactly, I cracked open the door and to my horror, the cookies were spread out like flat little wrinkly pancakes. Panicked, I threw them out of the oven and attempted to push them back with a spatula. They merely fell apart when I tried to scoop them up and place them on the cooling rack. What had I done wrong?

Hearing my cries of frustration after the second batch of cookies did the same thing, James came to investigate. He tried a batch himself, adjusting the oven temperature in an attempted to salvage some eatable cookies out of the batter, but it was no use. Completely dejected, I pouted and scraped the rest of the dough into a Tupperware container. A couple days later, I tried the dough again, with the same results. Things were not right with the world, I have heard of people not being able to complete a simple recipe, but it had never happened to me…it was a new feeling, and I did not like it.

Stay tuned for Part 2: The Saga Continues…

This recipe uses curry powder to add a twist to traditional stir-fry. Of course, I found the original recipe to be a bit lacking. I added some more veggies and tweaked a couple ingredients, then served the stir-fry over couscous. Try it over rice or egg noodles as well. The vegetables can be swapped for whatever is available/in season (or to your preference).

You can look for beef pre-sliced for stir-fry to save time, but slicing it yourself will probably be cheaper. Look for tender cuts like top loin, top sirloin, tenderloin, or even flank. Placing the beef in the freezer for 10-15 minutes will help firm it up, making it easier to slice the beef into thin strips.

Curried Beef Stir-Fry
adapted from Southern Living

1 lb beef, cut into thin strips
Olive oil
Sea salt
Cracked black pepper
1/2 red onion, thinly sliced
2 cloves garlic, minced
2 tsp freshly grated ginger
1/4 tsp red pepper flakes
1 bell pepper (red, yellow, orange), sliced into 1-inch pieces
2 small zucchini, quartered lengthwise and sliced into 1/4 inch thick pieces
1 large apple, such as fuji, cored and diced
1/2 cup apple juice
2 tbsp low-sodium soy sauce
1 1/2 tsp curry powder
hot cooked couscous or rice, for serving

Heat a small amount of olive oil in a large skillet. Season beef with sea salt and black pepper. Add the beef, working in batches if needed, and stir-fry over high heat until cooked through, 3 to 4 minutes. Transfer to a plate.

Reduce heat to medium-high, add additional oil, scraping the bottom of the pan to loosen any browned bits. Add red onion, garlic, ginger, and red pepper flakes. Saute 2-3 minutes, then add bell pepper. Saute 2-3 minutes, adding additional oil if needed, then add zucchini and saute 2-3 minutes. Add diced apple, apple juice, soy sauce, and curry powder. Bring liquid to a boil and return beef to pan along with any accumulated juices on the plate. Toss ingredients, reduce heat to low, and cover. Simmer for 3-5 minutes, adding additional apple juice if needed.

Remove from heat and let stand, covered, for 5 minutes. Serve over hot cooked couscous or rice.