CookEat Recipe
Stuffed Eggplants Provencale
Small fried eggplant halves filled with their finely minced flesh, shallots, mushrooms, breadcrumbs and tomato sauce, then baked with a crumb and butter topping.
Method
Steps
Step 1
Heat a conventional oven to 200 Celsius and heat refined canola frying oil to 180 Celsius in a suitable deep pan or fryer. Wash and dry three very small sound eggplants, then cut each into even halves. Score their flesh without cutting through the skins.
Step 2
Carefully lower the halves into the hot oil, cut sides downward. Fry for about eight minutes, until the flesh is tender enough to scoop while the skins remain intact. Lift with a skimmer and drain cut sides downward on a clean absorbent towel for ten minutes.
Step 3
With a teaspoon, scoop the cooked flesh out of all six shells and mince it finely. Keep the shells for filling.
Step 4
Very finely chop the six medium shallots. Cook them in a frying pan with half a teaspoon of butter for about one minute.
Step 5
Measure one gill of finished tomato sauce. If refrigerated or thawed, bring this portion to a rolling boil while stirring and check that it reaches at least 74 Celsius before using it.
Step 6
Add the minced eggplant flesh to the shallots with the tablespoon of finely chopped parsley, two tablespoons of drained chopped canned mushrooms and half a finely crushed garlic clove. Add the teaspoon of salt, half a teaspoon of white pepper, half an ounce of fresh breadcrumbs, the tomato sauce and one whole raw shell egg. Stir thoroughly over controlled heat with a wooden spoon until the filling has thickened.
Step 7
Fill all six eggplant shells with their filling and arrange on a baking dish. Sprinkle a small additional quantity of fresh breadcrumbs over each and add a few very small bits of butter.
Step 8
Bake for about fifteen minutes, continuing as needed until the shells are tender, the topping is golden and the centre of every egg-bound filling reaches at least 74 Celsius. Transfer to a hot dish and serve promptly.
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