Stuffed Eggplant

Pairings

The ideal accompaniment for this delicious dish:

Chardonnay: Intense brilliant yellow color, complex mixture of tropical fruits, banana and custard apple with notes of hazelnuts and toffee in nose. Creamy and sour enough on the palate, where soft notes of fruit and vanilla stand out again.

Ingredients

  • 6 Eggplants
  • 1/4 Cup Milk
  • 1/4 Onion, finely chopped
  • 1 Tbsp. Flour
  • 2 Eggs
  • Salt and Pepper
  • 3 Tbsp. grated Parmesan Cheese
  • 3 Tbsp. Breadcrumbs

Preparation Time

10 Minutes

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Directions

Pairing Stuffed Eggplant with Chardonnay is very important because it is a high-consistency and full-bodied wine. It has two functions in this case, properly enhancing the vegetables and balancing the parmesan cheese.

  1. Cut eggplants lengthways in two.
  2. Remove the pulp making sure not to tear the skin and drain them for a while. Put a bit of oil into each half and then put into the oven for a couple of minutes until fully softened or parboiled.
  3. Fry the onion in butter and oil; when fully parboiled, add finely minced eggplant pulp. Season and, when almost cooked,  add flour and milk. Once the mixture is a soft and juicy cream, remove from fire and add beat eggs. Stuff parboiled eggplant shells with it. Top with bits of butter and sprinkle cheese and breadcrumbs on them.
  4. Pour a tablespoon of milk onto each portion. Put into hot oven for 10 minutes approximately.
  5. ¼ ground beef may be added to the stuffing.