Eggplants / Aubergines (Solanum Melongena)
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Eggplants Filled with Sausage
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Eggplants Filled with
1/3 cup fine dry breadcrumbs
1/4 cup freshly grated Parmesan
1 1/2 cups short-grain rice
1 teaspoon salt
3 eggplants, 1 1/2 pounds each
1 pound smoked sausage, chopped
1/3 cup minced fresh parsley leaves
3 ribs celery, sliced thin crosswise
1 bell pepper, chopped
2 onions, chopped
1/2 cup sliced scallion greens
Cayenne to taste
[We can’t resist adding garlic!]
In a small bowl combine well breadcrumbs and Parmesan.
In a heavy saucepan combine rice, 2 cups water and 1 teaspoon salt.
Bring water to boil and cook rice, covered, over low heat 15 to 20 minutes or until water
is absorbed and rice is tender. Halve eggplants lengthwise and with melon-ball-cutter
scoop out the flesh, reserving 4 cups of it and leaving
1/4-inch shells. In a kettle of
boiling salted water blanch eggplant shells in batches for 4 minutes and drain them,
inverted, on paper towels.
In a large heavy skillet brown the sausage over moderate heat,
and transfer with slotted spoon to paper towels to drain. Chop the reserved
eggplant and in fat remaining in skillet, cook it with celery, bell pepper, onions
garlic!] over moderate heat, stirring occasionally and scraping
up brown bits until the
mixture is golden. Add 1 cup water and cook
mixture, covered, stirring occasionally, 10
minutes. Add 1 cup more water and cook mixture, uncovered, 2 minutes, or until the
eggplant is very soft.
In a large bowl combine eggplant mixture, sausage, rice, scallion
greens, parsley, cayenne and salt and black pepper to taste.
Divide mixture among eggplant shells, arrange shells in two shallow
15 1/2-by-10 1/2-inch baking pans. Add 1 cup water to each pan. Bake
the eggplants, covered
with foil, in a preheated 350-degree F. oven 30 minutes. Sprinkle eggplants with breadcrumb
mixture and broil them in batches under preheated broiler about 4 inches from heat, 2-3
or until topping is golden. Serves 6.
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