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Albergínies Farcides (Stuffed Eggplant) |
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Ingredients
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- 2 fresh marjoram or oregano sprigs
- 3 oz Mahón, Parmesan or other hard cow's milk chease, grated
- Handful of fresh flat-leaf parsley leaves
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| Cooking Time |
45 Mins. |
| Serves |
6
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| Vegetarian-friendly |
No
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| Introduction |
This recipe is originally from Mallorca , but is now popular throughout Catalunya.
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| Directions |
Cut the egglplants in half lengthwise. Using a spoon, scoop out the flesh into a colander, leaving a shell about 1/2 inch thick. Sprinkle the shels and flesh with salt.
Place the shells cut side down in a spearate colander or on paper towels. Let the eggpalnt drain for about 1 hour. Rinse in cold water an dry throughly.
Pregeat the oven to 350 F. Select a shallow ovenproof dish in which the eggplant shells will fit, cut side up, snugly side by side. rub them all over with the 1 tbsp olive oil. Arrange in the dish and bake until soft, 15-20 minutes.
Meanwhile, finely chop the eggplant flesh. In a heavy-bottomed-frying pan over medium heat, warm the 1/4 cup olive oil. Add the onion an sauté. Until softened, about 6 minutes. The add the garlic, chopped eggplant, pork and veal. Cook, stirring often, until the meat is nicely browned, about 10 minutes. Add the tomatoes, marjoram, and bay leaf and season to taste with salt and pepper. Continue to cook, stirring until the liquid has almost entirely evaporated, about 10 minutes longer. Discard the bay leaf.
Spoon the filling into the eggplant shells. Drizzle a little half-and-half over each one and top with the cheese and parsley. If desired, sprinkle with pepper. Bake until the cheese is bubbling and golden brown, 25-30 minutes. Let cool slightly before serving.
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| Notes |
| Wine Pairing: Marques de Alella allier 2003. Do Alella
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Recipes 
