An appetizer recipe you’ll thank us for… Here’s Chef Akshay’s delicious spin on Stuffed Eggplant- not only a crowd pleaser but surprisingly simple! Scroll down for the full recipe and if you have any questions or feedback, visit the Facebook or Instagram posts (@onekingwest) to leave a comment. #StayHomeWithOneKingWest
Serves 4 | Prep Time: 20 minutes | Total Time: 35 minutes
WHAT YOU’LL NEED
1 whole eggplant, large
½ onion, finely chopped
1 garlic clove, finely chopped
½ cup white wine
1/3 cup Italian parsley
½ cup Ricotta, strained
½ cup Grana Padano
Salt to taste
2 tbsp. olive oil
10 tsp. tomato sugo/homemade tomato sauce
HOW TO PREPARE (FIND A STEP-BY-STEP VIDEO DEMONSTRATION ON SOCIAL MEDIA):
- 1. Slice the eggplant in half. Score the flesh sides and then sprinkle lightly with salt and water.
- 2. Bake the eggplant at 350F for 20 to 30 minutes, until fully cooked.
- 3. Let the eggplant cool after fully cooked and then carefully scoop all the flesh out without damaging the skin.
- 4. Finely chop the flesh with a knife. Cut the skins into equal size rectangles or squares or however you would like.
- 5. Sautee the finely chopped onion with the garlic and a pinch of salt until golden brown. Add white wine and reduce.
- 6. Add the eggplant and cook until all the moisture is evaporated. Let it cool down after.
- 7. Combine the eggplant mix with ricotta, parsley, Panko, Grana Padano and salt to taste.
- 8. Mix well and stuff it into the skins by folding the skins on the edges.
- 9. Bake at 350F for 6 minutes and it’s ready to serve.
- 10. Garnish with a dollop of tomato sugo, olive oil and grated Parmiggiano Reggiano.
- 11. Serve warm or at room temperature.
Top Tip: Evaporate as much moisture from the eggplant mix as possible to avoid making the final product soggy.