From the kitchen of One Perfect Bite...There are unmistakable signs of fall in the Oregon air. We've had our first persistent rain and night's have become decidedly cooler. Both are sure indications that it's time to pull comforters from storage and rotate menus for cooler days. Today's "ish" dish is perfect for these cooler evenings. I'm convinced there are no longer original recipes. There are lots of adaptions, but most dishes touted as new, generally are not. Mine included. Save for molecular cooking, a place to which I will not venture, and you should thank God for that, we are surrounded by "ish" dishes. Tonight's recipe is no exception. It's a new-ish adaption of Michael Chiarello's Italian-ish version of his mom's stuffed eggplant. Her recipe must have been terrific. I know his version of her recipe is great, but then so is my version of his. Confused? Please don't be. Here's how my "ish" dish is made.
Stuffed Eggplant...from the kitchen of One Perfect Bite, inspired by Michael Chiarello and Napa Style
Ingredients:
2 medium eggplants
1 pound blender chopped boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 red pepper, cut in 1/4-inch dice
1 tablespoon minced garlic
1/2 cup parsley, chopped
1/2 cup basil, chopped
1/4 cup breadcrumbs
1-1/4 cup grated pecorino Romano, divided use
1 large egg
2 chopped Roma tomatoes
Directions:
1) Preheat oven to 350-degrees F.
2) Cut eggplants in half and scoop out centers, leaving enough meat at edges to allow eggplant to hold shape when baked. Boil eggplant that has been scooped out of shell until very soft, about 10 to 12 minutes. Drain and set aside.
3) Heat olive oil in a separate skillet set over medium heat. Add chicken and season with salt and pepper. Saute until all liquid has evaporated and chicken is no longer translucent. Break up large pieces of chicken with a wooden spoon. Using a slotted spoon, transfer chicken to a plate and set aside.
4) Add onions, peppers and garlic to skillet and saute until softened, about 5 minutes.
5) Combine cooked eggplant, chicken, vegetables, parsley, basil, 1 cup cheese, breadcrumbs and egg in a large bowl. Mix just to combine. Fill each eggplant shell with a portion of the mixture. Top with chopped tomatoes, remaining 1/4 cup of grated cheese. Season with salt and pepper, place on an oiled oven tray or baking dish and bake for 50 minutes at 350F. Let cool briefly before serving. Yield: 4 servings.
You might also enjoy these recipes:
Rolled Eggplant - Food Loves Writing
Stuffed Thai Eggplant with Sweet Potato Leaves and Brown Rice - A Little Bit of Spain In Iowa
Grilled Eggplant Sandwich - Simply Recipes
Ratatouille - Kitchen Parade
Baba Ghannouj - Andrea Meyer
Japanese Eggplant Salad - Juicy Fresh Bites
Eggplant Gratin - Stylish Cuisine
Crockpot Eggplant Curry - The Sweet's Life
Quinoa Stuffed Eggplant - The Baking Barrister
Pastitsio: Lamb and Eggplant Casserole - One Perfect Bite
Your ish-dish looks fabulous, Mary. :-) I've not been a big eggplant fan, but this recipe intrigues me and the stuffing especially sounds fantastic. :-)
ReplyDeleteThis looks simply fantastic! I had some stuffed pumpkins with pork spareribs before, and must try your stuffed eggplant too!
ReplyDeleteYum- I picked up a large zucchini from the farmers market and stuffed it with tofu and other veggies- turned out great-
ReplyDeleteYour eggplant looks amazing!
I have a similiar-ish recipe that uses a zuchinni instead. Yup, nothing new under the sun.
ReplyDeleteHope you had a great holiday weekend, Mary.
Fondly,
Glenda
Lovely idea, Mary! Might try it with cottage cheese stuffing.
ReplyDeleteLittle boats I call them, stuffed eggplants. Love the use of chicken. I sometimes add Italian pepperoni to give it a twist!
ReplyDeleteWe eat a lot of stuffed eggplants here in Greece and this is a lovely twist. I am sure its taste is unique too.
ReplyDeleteI must do this one day. I've been meaning to experiment with stuffing eggplant/zucchini/bell peppers for SUCH long time because I know it would be delicious, but haven't gotten around to it. Looks fantastic :)
ReplyDeleteIrresistible stuffed eggplant..
ReplyDeleteWell guess what? This dish has new for me and sounds really good. I would never have thought of stuffing a eggplant; looks wonderful.
ReplyDeleteRita
wow it looks really good,loved the presentation
ReplyDeleteoh yum. i love eggplant and this looks delicious!
ReplyDeleteThis looks great! I love stuffec veggies! I love eggplants too!
ReplyDeleteGreat post, Mary! We all make so many of those "ish" dishes! This looks delicious.
ReplyDeleteLove this! I posted a stuffed zucchini recipe earlier this summer that I used chicken in- it's always a huge hit and great warm or cooled. This just looks marvelous!
ReplyDeletexoxo Pattie
Completely agree with you about molecular gastronomy! Thanks for reminding me about stuffed eggplants, I've been scratching my head about what to do with summer's last bounty.
ReplyDeleteStuffed pumpkins and zucchini sound amazing too!
I just picked up some air-cooled (which my food scientist son says is the best way to go) skinless, boneless chicken thighs at the market, have the rest of the ingredients and was wondering how to put it all together. Your Maryish, Michaelish, Italianish recipe, with a "meish" twist will be on this evenings table!! A really big thank you today!
ReplyDeleteBest,
Bonnie
Lovely, and great image!!! Eggplants are among my favourite vegetables!
ReplyDeleteGetting some amazing eggplant at the farmer's market but all i've done so far is grill it. Need to shake things up with this one. Cheers!
ReplyDeleteI've been really liking eggplant this year! This looks amazing and it's a great presentation! Thanks!
ReplyDeleteI love your "ish" dish, Mary! I looks so good and inviting. Very fall"ish" for sure! And I'm with you, I don't know that there are a lot of original dishes out there, so many adaptations, but I believe if it's got your spin on it, it's as close to original as we'll see! Thanks for sharing!
ReplyDeleteWhoo..that looks fabulous!!
ReplyDeleteUS Masala
Mary - I love stuffed eggplant and this version really intrigues me. By the way, after reading about your quinoa salads, you inspired me to make one too. It's the latest entry on my blog.
ReplyDeleteThis sounds delicious! I have some little Thai eggplants, and now I'm thinking they might be fun to stuff with something!
ReplyDeleteWhat a pretty photo! I love eggplant, and the filling looks really delicious.
ReplyDeleteI absolutely love eggplant, I mostly have eaten it only in eggplant parmesan. But I am always looking for new things to "stuff", so this recipe will be a must for me to try soon!
ReplyDeleteI love eggplants, and this looks absolutely fantastic!!
ReplyDeleteWhat a great beginning for the cooler season. Love the eggplant housing the stuffing- looks a perfect edible dish!
ReplyDeleteThis sounds like a very delicious stuffed eggplant, I have only used eggplants in curries and stir fried mostly, this is something new to me! Thanks for sharing Mary:)
ReplyDeleteThe eggplants in our garden are of the slender Japanese type, so not particularly stuffable. But we'll buying some of the regular kind soon enough.
ReplyDeleteI think it looks del"ish". I have never cooked with eggplant (bad experience when I was younger) but I really want to give it another chance.
ReplyDeleteOooooh, this looks so good. I love eggplant! What a great meal to start off the fall!
ReplyDeleteIt sounds good, but it's the first stuffed eggplant I've seen - I don't think it ever even occurred to me. Thanks for the idea.
ReplyDeleteI just bought two eggplant and have been looking for something fun to do with them. Maybe an "ish" dish is in order!
ReplyDeleteEverything you make is just perfect! I would love to dig right in!
ReplyDeleteOh yum!!!! Totally stealing this recipe!!! Thanks for sharing!
ReplyDeleteGorgeous! And, curious -- why the use of thighs and not another cut of the chicken?
ReplyDeleteMmmmmmm this looks very yummy. Diane
ReplyDeleteIlike stuffed vegetables, a speciality from the south of France.Tomorow i'm cooking a "ratatouille" i love it!
ReplyDeleteThe farmers market is tomorrow, I believe I will be picking up some eggplants.
ReplyDeleteWish I could have had some of this for lunch today instead of the boring turkey sandwich I had. You are such a talent in the kitchen.
ReplyDeleteI love stuffed vegetables in general, but eggplants are high on my list! Lovely!
ReplyDeleteLook awesome dear Mary I love stuffed eggaplant, and I love this recipe, huggs, have a lovely day, gloria
ReplyDeleteThank you for visiting my blog :). I'm looking foward to make this recipe, it seems delicious. I'm gonna try it sooner than later since the eggplant season is nearly finished.
ReplyDeletemmm, this sounds yummy. I would have to leave off the cheese...but I just may try this one soooooon!
ReplyDeleteWell, now you are *almost* making me wish my CSA would give me some more of the dreaded eggplant.
ReplyDeleteEven though I don't eat eggplant, I would eat this, it looks so good! Phil ordered some kind of eggplant in an Italian restaraunt a few years ago, and it came to the table looking like the sole of a dirty shoe!! Since then, he won't ever order eggplant again!
ReplyDeleteThis looks wonderful and so tasty- the picture speaks for itself!
ReplyDeleteThank you for your lovely visit to my blog and I do hope you'll come back, anytime!!
Love,
Take care
Annalisa
I would be completely satisfied having this stuffed eggplant with no other accompaniment ;o)
ReplyDeleteBTW...Mary, I'm with you about the molecular?!?
Ciao for now,
Claudia
I totally agree nothing is really new. I am trying to work up the guts to make Eggplant something, this looks like the ticket! I had no idea you were a fellow Oregonian, I live in Beaverton!
ReplyDeleteBeautiful. Right now, eggplants are the summer gift that keeps on giving. This is a great recipe.
ReplyDeleteThe Florida heat has been sweltering. I would be most grateful to open a window and let cool air inside.
I have so many eggplants from my CSA - I am grateful for this great idea!
ReplyDeleteMary, this looks fabulous. I love the way recipes evolve, and even as I was reading this I was already thinking of some adaptations for my own -ish variation :-) Thanks for sharing and the inspiration.
ReplyDeleteSue
Ish or no ish, I think a stuffed eggplant would really hit the spot right now. Delicious!
ReplyDeletehow perfectly u r baking the eggplant.. looks so delicious very interesting stuffing yummy
ReplyDeleteoh I love this idea for eggplant!
ReplyDeleteI used to dislike eggplant but now started to appreciate the taste but to some type of cooking only. Yours definitely make me wanted to have some.
ReplyDeleteI've never had stuffed eggplant before - what a yummy idea!
ReplyDeleteI love eggplant and I love anything stuffed with bread crumbs and parm, so this looks just plain awesome :)
ReplyDeleteSues
I have a love for eggplant and happen to have several dangling in my garden waiting for just the right dish-ish . . . this sounds wonderful.
ReplyDeleteThis looks fantastic. I have tried stuffed zucchini but never tried stuffed eggplants. This is something for me to think about.
ReplyDeleteThanks for visiting my blog. I've found interesting recipes on your blog too.... Following you.
Your stuffed eggplant looks so mouthwatering! I love the juicy stuffing in there. Just wanna take a bite on it right away. Or can I? haha.... Have a nice day.
ReplyDeleteCheers, Kristy