Stuffed Eggplants

Stuffed Eggplants
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Servings
4people
Cook Time
50minutes
Servings
4people
Cook Time
50minutes
Stuffed Eggplants
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings
4people
Cook Time
50minutes
Servings
4people
Cook Time
50minutes
Ingredients
Units:
Instructions
  1. Peel and cut the onion into small cubes (“brunoise”)
  2. Peel and cut the garlic into small squares (“brunoise”)
  3. Grate the tomato. They use the “tomatiga de ramallet”, hanging tomatoes that are kept over some time that only lose a small amount of water.
  4. Cut the green pepper into small squares (“brunoise”)
  5. Wash and chop the parsley.
  6. Wash and cut the head of the eggplant.
  7. Soak bread crumbs in milk.
  8. Grind dry bread crumbs with garlic and parsley, paprika and olive oil to make a paste that will cover the eggplant.
To make the “oliaigo”
  1. In a pan sauté the onion with the garlic first.
  2. When golden, add the grated tomato.
  3. Simmer 5 minutes and add the green pepper.
  4. Let everything cook and add half of the chopped parsley.
  5. Set aside in the refrigerator until you use it.
For the eggplant
  1. In a pot with salted water, boil the eggplants whole until they are tender.
  2. Cut them in half, lengthwise and empty them with a spoon, leaving them about 1/2cm thick.
  3. In the hand blender’s glass, place the eggplant flesh, the “oliaigo”, two eggs, the bread crumbs soaked in milk and a pinch of sugar. Blend everything together to make a fine paste.
  4. With this paste, fill the half eggplants.
  5. Cover the entire surface with a paste made from the dry bread crumbs, the remaining parsley, paprika, garlic and olive oil.
  6. Bake in the oven at 180ºC for 30 minutes. This bakes the filling, browns the breadcrumb covering and heats the eggplants.
Place: Menorca – Balears Island, Spain
Personal Background:

Mrs. Aguda has always cooked and has been in charge of a restaurant. Her specialty is the cuisine of Menorca. Now the restaurant is headed by her children, but until recently she controlled how the food was made and how the recipes turned out.
The whole family is fighting to promote the “menjar de terra”, the typical food of Menorca using tradition and proximity products. One of the most popular dishes are their “Alberginies plenes” (Stuffed eggplants).

Recipe’s Personal Background How did you learn this recipe? The recipe, especially the tips, was explained to her by a lady worked in the fields, Mrs. Catalina, when Mrs. Agueda was young.
Is there some memory/historical event connected to this recipe? It is an everyday recipe.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? This recipe is made in Mrs. Agueda’s restaurant. Shrimp can also be added to make it a more festive dish, as well as meat or potato.
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? She says, and we confirm, that it is a very typical dish of Menorca.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? No, because it is an everyday dish, from the country kitchen that uses products straight from the garden.

Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

It is very typical of Menorca, where country people lived off their garden, and the eggplants, peppers and tomatoes, due to the weather of the island, are in season for a long time.
Being a special variety, the “tomatigues de ramallet” (hanging tomatoes) hold up well year round, if hanging, so the “oliaigo” can be made all year round.
Season (season this food is linked to) Best to be made from May until July, it is the best time when then eggplants are tender.
Ingredient Nutritional Importance Health Benefits
Garlic Bulb vegetable rich in potassium and contains vitamin C. It does not provide much energy but is valued for its micronutrients and phytochemical components. Classified as a bulb, they are associated with vasodilator and hypotensive properties.
Onion This vegetal bulb contains an important proportion of water. Also, there is fiber, folic acid and potassium resources. Like garlic, onions are a typical vegetable of the Mediterranean basin, liked to its cuisine. It has respiratory effects as a reducing mucus and is considered a natural antibiotic. A high consumption is associated with lower stomach cancer rates.
Bread Crumbs This part of the bread contains less concentration of nutrients, but has the same nutrition profile: high in carbohydrates, vegetal protein and very low in fat and fiber while it is not refined. As a key food of the Mediterranean Diet, bread is a great source of carbohydrates. Made from the most common cereal. It is better to choose an unrefined option to reduce its glycemic index and a great source of fibre.
Eggplant Vegetable with a large variety of aspects, eatable always cooked. It contains an important proportion of fibre, and contains all main vitamins and minerals in small proportion. This digestive vegetable has diuretic properties. Also its proportion and quality of fiber helps as a laxative.
Green pepper Rich source of vitamin C and A, but both of them lose properties when cooked. Great flavour and taste, quite common in the MD cuisine. A good source of antioxidants like all vegetables that contain an important proportion of minerals and vitamins. Those nutrients are essential for our organism, regulating many chemical reactions of our body.
Egg Eggs have one of the best protein profiles. Of animal origin, rich in fats, it has a significant amount of cholesterol and a large variety of minerals. Very healthy source of protein, due to its high proportion of cholesterol, it is advisable that eggs should be eaten maximum 2-4 units a week.
Parsley This plant is one of the richest foods in vitamin A and vitamin C. It also contains a significant proportion of potassium and folic acid. It is one of the most common herbs in Mediterranean cuisine and culture. When eaten raw it has a great nutritional properties, but its consumption is very small as a MD ingredient. Its taste, gives flavour to MD dishes.
Milk This dairy product contains a large proportion of water. It is well-known that it is rich in calcium. It is also a source of animal protein and fat, as well as liposoluble vitamins. This is the main ingredient of one of the most common products of the MD, yogurt and cheese. Its calcium proportion is key in the development of our body structure. This nutrient helps teenagers grow and women avoid bones problems later in life.
Salt This product rich in sodium and cloridium, has a great potential power to increase flavour. It is obviously rich in sodium. A moderate consumption is healthy, but high proportions can cause health problems. Be attentive with salty products.
Tomato Vegetable fruit rich in vitamins and minerals. It contains vit. C and A, folic acid and potassium and a very large proportion of water. Raw maintains more nutrients and their best quality. A medium tomato can give us a good amount of non-heme iron, to prevent anemia if combined with citric fruits. As a fruit, contains a large amount of antioxidants components.
Olive oil Excellent vegetal fat. It has a good amount of monounsaturated fats, without cholesterol. It is consider as the best fat for cooking and dressing/seasoning. Since it is a fat, it contains a lot of calories. Extra virgin olive oil conserves a great quality of its nutrients and flavour. Eaten raw has a perfect nutrition profile Very well-known and associated to the prevention of cardiovascular diseases. It is very stable and resists high cooking temperatures, it is a great fat to cook with. It should be consumed in moderation because it is a fat, and is a high energy food.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? No
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? No

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