Cuban Eggplant

Cuban Eggplant Recipe - A Delicious and Nutritious Dish

Region / culture: Cuba | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Cuban Eggplant is a delicious and savory dish that combines the flavors of eggplant, ground beef, onions, and herbs. This recipe is perfect for a hearty and satisfying meal that is sure to please your taste buds.

History

The origins of Cuban Eggplant can be traced back to traditional Cuban cuisine, where eggplant is a popular ingredient in many dishes. This recipe has been passed down through generations and has become a staple in Cuban households.

Ingredients

3 medium-sized eggplants
0.5 lb (227 g) lean ground round
1-0.5 cup minced white onions
6 tbsp unsalted butter
3 cups herbed bread stuffing
1-0.5 cup milk
1 tsp salt
2 tsp freshly ground black pepper
0.25 cup grated parmesan cheese

How to prepare

In a 9" skillet, sauté the onion in butter until slightly translucent.
Add the beef and cook, stirring constantly, for about 10 minutes.
Cut the eggplants in half lengthwise.
Scoop out the center and reserve it for the filling, leaving a 0.25" border around the skin.
Boil the eggplant skins over medium-high heat for about 5 minutes.
Place the skins on a cookie sheet and drain them on several layers of paper towels.
Add the reserved eggplant centers to the skillet and cook until tender.
Remove from heat and, while piping hot, add 1-0.5 cup of bread stuffing, seasonings, and milk.
Let it cool for 10 minutes.
Carefully fill the eggplant skins with this mixture, being cautious not to break them.
Sprinkle the remaining herbed bread stuffing and Parmesan cheese over the top.
Preheat the oven to 400°F and bake the stuffed eggplants for about 20 minutes.

Variations

For a vegetarian version, omit the ground beef and add more vegetables such as bell peppers, zucchini, or mushrooms.
Add a spicy kick to the dish by incorporating diced jalapeños or red pepper flakes.
Experiment with different herbs and spices such as oregano, thyme, or cumin for a unique flavor profile.

Cooking Tips & Tricks

Be sure to sauté the onions in butter until they are slightly translucent to bring out their natural sweetness.

- When scooping out the eggplant centers, be careful not to break the skin, as it will be used as the vessel for the filling.

- Pre-boiling the eggplant skins helps to soften them before baking, ensuring a tender and flavorful final dish.

Serving Suggestions

Cuban Eggplant can be served as a main dish with a side of rice and beans, or as a side dish alongside grilled meats or seafood.

Cooking Techniques

The key cooking techniques for this recipe include sautéing, boiling, baking, and stuffing. These techniques help to develop the flavors and textures of the dish.

Ingredient Substitutions

Ground turkey or chicken can be used in place of ground beef for a lighter option.

- Olive oil can be used instead of butter for a healthier alternative.

- Panko breadcrumbs can be used in place of herbed stuffing for a crunchy topping.

Make Ahead Tips

Cuban Eggplant can be assembled ahead of time and stored in the refrigerator until ready to bake. This makes it a convenient option for meal prep or entertaining.

Presentation Ideas

Serve Cuban Eggplant on a platter garnished with fresh herbs such as parsley or cilantro for a pop of color. Drizzle with a balsamic glaze or sprinkle with red pepper flakes for added flavor.

Pairing Recommendations

Cuban Eggplant pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir. For a non-alcoholic option, try serving with a refreshing iced tea or sparkling water with a splash of citrus.

Storage and Reheating Instructions

Leftover Cuban Eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Cuban Eggplant contains approximately 300 calories.

Carbohydrates

Each serving of Cuban Eggplant contains approximately 25 grams of carbohydrates.

Fats

Each serving of Cuban Eggplant contains approximately 15 grams of fats.

Proteins

Each serving of Cuban Eggplant contains approximately 12 grams of proteins.

Vitamins and minerals

Cuban Eggplant is a good source of vitamins A and C, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains dairy (butter, milk, cheese) and gluten (bread stuffing), so it may not be suitable for those with dairy or gluten allergies.

Summary

Cuban Eggplant is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Cuban Eggplant is a flavorful and satisfying dish that is perfect for a family dinner or special occasion. With a balance of flavors and textures, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

. The picture in the cookbook was of a beautiful, golden brown dish of Cuban Eggplant, garnished with fresh herbs and served alongside fluffy white rice. The description boasted of tender eggplant slices coated in a savory tomato sauce with a hint of spice. I knew right then and there that I had to learn how to make this dish.

I had never tried Cuban cuisine before, but the flavors and ingredients sounded exotic and intriguing. I immediately set out to gather the necessary ingredients and began my journey to mastering the art of Cuban Eggplant.

I started by visiting my local farmer's market to pick out the freshest eggplants I could find. I carefully selected two medium-sized eggplants that were firm to the touch and had a deep purple hue. Next, I went to the grocery store to gather the rest of the ingredients: ripe tomatoes, bell peppers, onions, garlic, and a few spices that were required for the recipe.

With all my ingredients in hand, I returned home and began the process of preparing the Cuban Eggplant. I started by slicing the eggplants into thick rounds and sprinkling them with salt to draw out any bitterness. While the eggplant slices sat, I diced up the tomatoes, bell peppers, and onions, and minced the garlic.

In a large skillet, I heated up some olive oil and sautéed the onions and garlic until they were fragrant and translucent. Next, I added the diced tomatoes and bell peppers, along with a pinch of salt and pepper. I let the mixture simmer and cook down until it had thickened into a rich, flavorful sauce.

Once the sauce was ready, I added the eggplant slices to the skillet and gently stirred them until they were coated in the sauce. I covered the skillet and let the eggplant simmer on low heat until they were tender and cooked through.

As the aroma of the Cuban Eggplant filled my kitchen, I couldn't help but feel a sense of accomplishment. The dish looked just like the picture in the cookbook, and I couldn't wait to taste it.

I served the Cuban Eggplant alongside a generous portion of fluffy white rice and garnished it with fresh parsley. As I took my first bite, I was blown away by the burst of flavors in my mouth. The eggplant was perfectly cooked and soaked up the savory tomato sauce, while the spices added a subtle heat that lingered on my palate.

I sat back in my chair, savoring each bite of the Cuban Eggplant and feeling proud of myself for successfully mastering a new recipe. I knew that this dish would become a staple in my cooking repertoire, and I couldn't wait to share it with my family and friends.

From that moment on, Cuban Eggplant became one of my signature dishes. Whenever I made it, the scent of garlic, tomatoes, and spices filled my kitchen, transporting me to a bustling Cuban market filled with vibrant colors and enticing aromas.

I always smile when I think back to the first time I saw that recipe in the cookbook. It was like fate had brought us together, and I'm grateful for that moment of inspiration that led me to discover the deliciousness of Cuban Eggplant.