French Cooking: Stuffed Eggplant

   2374  
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 farciesStuffed EggplantFor 4 personsCooking time:  1 hour 2             eggplant, cut in half½ lb.       ground meatl large      onion, finely chopped1 large     tomato, peeled and chopped3 cloves   garlic, minced3 tbsp.     olive oil¼ cup      parsley, choppedsalt and pepper, to taste1 tbsp.     herbes de provence or Italian seasoning1 cup       water½ 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.
  • SUBSCRIBE
  • ALREADY SUBSCRIBED?
Previous Article Paris Secret: Yes, the French Speak English
Next Article Trouver un Jules à Paris