Stuffed Eggplant

This recipe for Stuffed Eggplant has plethora of ingredients including boiled eggplant, seasoned ground beef, a blend of sautéed peppers and onions with garlic and fresh herbs combined with egg, breadcrumbs and pecorino Romano cheese. All of this is stuffed into an eggplant shell and baked for just under an hour. The recipe yields one of the most flavorful, hearty, comforting winter meals. It can easily be doubled or tripled, therefore it works well for entertaining. I find the below recipe easily serves two, with leftovers to spare. Who doesn't love leftovers?

Ingredients:

1 large eggplant 
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, diced
1 red pepper, diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoesThere is a good amount of prep work that goes into the ingredients list. Simple prep work though, made much easier by the new additions to my kitchen - the extra large round cutting board (Thanks Leah!) and my J.A. Henckles stainless steel 7" bladed knife (Thanks Mom!)
Adam helped by scooping out the Eggplant. You want to cut it in half lengthwise and delicately remove the center, leaving enough meat inside the skin so that it holds its shape when baked. Then boil the scooped out center part until very soft, about 10 - 12 minutes. Drain and set aside to cool in a large bowl.Meanwhile heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper, then add to the pan and sauté until the beef begins to brown slightly. Drain the beef, removing the fat. Let cool briefly and set aside to combine with the eggplant.
In another medium pan over medium heat add 2 tablespoons of olive oil and sauté the peppers, onions and garlic. This can all happen simultaneously. Once the stove top tasks are completed in the large bowl mix together the eggplant, cooked beef, sautéed vegetables, herbs, one cup of the cheese, breadcrumbs and the egg. Fill the scooped out eggplant halves with the mixture, dividing evenly among two halves. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese. Season with salt and pepper. Place on an oiled oven tray or baking dish and bake for 50 minutes in 350 degree preheated oven.While it baked I enjoyed a beer or two, watched some football and did the dishes as the aroma of the stuffed eggplants baking wafted through the apartment.Dale's Rocky Mountain Pale Ale from Colorado is an assertive ale with balanced flavors of pale malt and hops. And done! The heaping amounts of fresh basil and parsley, as well the onions, pepper and garlic lend abundant flavor to the tender eggplant and hearty beef laced with melted cheese and breadcrumbs.The seeds of the eggplant add an enjoyable crunch, their value not realized initially as the dish was being prepared. The warm tomatoes strike a pleasant balance texturally. I am not sure why my cheese on top maintained its form instead of melting into the dish, but it wasn't a deal breaker. All the cheese loaded into the baked ingredients proves an immensely satisfying and comforting dish. With the snow falling softly outside, an exciting Football game on TV, and the company of friends, it could not have been a more relaxing Saturday night in.