Stuffed Eggplant Mauritian style
Rainy days like today make me crave for comfort foods. Except
that it's been over a year since I have been to Mauritius and I am out
of goodies. I know that they do sell some Mauritian goodies in Paris, at
Strasbourg St Denis but I never go there. I just find it outrageous to
pay 5€ for a Phoenix beer when it's worth 3 times less back home. Yes, I
am cheap :)
Anywho, so I got out of work and I rummaged through my pantry looking for yummy corn mutton or mine apollo (instant noodles) but nothing so I came up with my own comfort food sample with the ingredients I had at hand namely eggplant (LOVE eggplant) and chicken. You can substitute the chicken for minced lamb for an even more amazing variation.
Now most of you here know my obsession for stuffed food. Eggplant, bell peppers, tomatoes, you name it. I adapted this recipe from Michael Chiarello. It's really easy and oh so good!
- 1 large eggplant
- 1 chicken breast (diced into tiny pieces)
- 1 big onion, small diced
- 3 twigs of Thyme
- 2 cloves garlic, crushed
- 2 tsp virgin oil
- 1 green chili (optional)
- 1 chopped tomato
- 1 egg
- 1/4 cup breadcrumbs
- 1 cup Grated Cheese (cheddar, emmental, mozzarella)
- Salt and Pepper to taste
- 1/4 cup water
- 1 teaspoon of Sundaram Spices Garam Masala
- 1/2 teaspoon paprika (optional)
- Cut the eggplant in half and let sit in salted water for 15 mins (it removes the bitterness).
- Preheat the oven at 180°C for 10 mins.
- Scoop out the center, leaving enought flesh on the sides for the skin to hold its shape when baked. Coat the skin evenly with some olive oil (apply the oil in your hands and rub it on the eggplant' skin so that it doesn't get burnt). Chop the scooped out flesh.
- In a deep ovenproof dish, put a dash of olive oil and the water. Put the empty eggplant halves (skin down) and cook in the oven for 15 mins or until tender.
- In the meanwhile, season the tiny diced chicken with the garlic, salt and pepper. In a pan, put the rest of the oilve oil and allow the chicken to cook for 15 mins. Add the chopped eggplant flesh, the thyme, diced onion, chili, paprika and tomato. Season with salt and pepper. Mix and let it simmer until the eggplant is fully cooked (approx. 15-20 mins).
- Turn off the heat. Add the egg, cheese (keep some on the side for the topping) and garam masala. Mix well.
- Fill the scooped-out eggplants with this mixture. Top with breadcrumbs and cheese.
- Place them back in the oven-proof dish (without the water) and cook for 25 mins in the preheated oven.
- Let cool briefly and serve with tomato salsa and bread.