Stuffed Eggplant Provençale

Stuffed Eggplant Provençale Recipe | French Cuisine

Region / culture: France | Servings: 4

Introduction

Stuffed Eggplant Provençale is a delicious and hearty dish that combines the flavors of eggplant, rice, chicken, and a variety of vegetables. This recipe is a perfect option for a family dinner or a special occasion meal.

History

Stuffed Eggplant Provençale is a traditional French dish that originated in the Provence region of France. It is a popular dish that is often served during the summer months when eggplants are in season. The dish is known for its rich and savory flavors, making it a favorite among food enthusiasts.

Ingredients

3 medium eggplants
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 tbsp butter or margarine
2 cup cooked rice
2 cup diced cooked chicken
1 x 14.5 to 16 oz (454 g) can tomatoes (2 cup)
1 tsp salt
0.5 tsp ground black pepper
1 tsp sweet basil
1 tsp thyme leaves
1 cup grated monterey jack cheese

How to prepare

Cut a slice off the top of the eggplants. Scoop out the pulp, leaving a 0.25 inch shell. Cut the pulp into small cubes and cover with water. Parboil for about 5 minutes, then drain and set aside.
In a pan, cook the onion, celery, and green pepper in butter until they are soft but not browned.
Add the rice, chicken, tomatoes, salt, pepper, basil, and thyme to the pan. Heat the mixture, stirring occasionally, for about 2 to 3 minutes.
Fill the eggplant shells with the mixture.
If there is any extra eggplant mixture, spoon it into a small casserole dish.
Arrange the filled eggplants in a shallow pan and bake them at 350°F (177°C) for 2 minutes.
Sprinkle the eggplants with cheese and bake them for an additional 5 minutes.

Variations

For a vegetarian version, omit the chicken and add more vegetables such as mushrooms or zucchini.
For a vegan version, use dairy-free cheese or nutritional yeast as a topping.

Cooking Tips & Tricks

Make sure to parboil the eggplant pulp before filling the shells to ensure that they are cooked through.

- Be sure to cook the vegetables until they are soft but not browned to maintain their texture and flavor.

- Feel free to customize the filling with your favorite ingredients such as different types of meat or additional vegetables.

Serving Suggestions

Stuffed Eggplant Provençale can be served as a main dish with a side salad or crusty bread.

Cooking Techniques

The key cooking techniques for this recipe include parboiling the eggplant, sautéing the vegetables, and baking the stuffed eggplants until they are heated through.

Ingredient Substitutions

You can substitute the chicken with ground beef, turkey, or tofu for a different flavor profile.

Make Ahead Tips

You can prepare the filling ahead of time and store it in the refrigerator until you are ready to fill the eggplant shells and bake them.

Presentation Ideas

Serve the Stuffed Eggplant Provençale on a platter garnished with fresh herbs such as parsley or basil for a beautiful presentation.

Pairing Recommendations

Stuffed Eggplant Provençale pairs well with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Eggplant Provençale contains approximately 350 calories.

Carbohydrates

Each serving of Stuffed Eggplant Provençale contains approximately 30 grams of carbohydrates.

Fats

Each serving of Stuffed Eggplant Provençale contains approximately 15 grams of fats.

Proteins

Each serving of Stuffed Eggplant Provençale contains approximately 20 grams of proteins.

Vitamins and minerals

Stuffed Eggplant Provençale is a good source of vitamins and minerals such as vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy (cheese) and gluten (from the rice), so it may not be suitable for individuals with dairy or gluten allergies.

Summary

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

Summary

Stuffed Eggplant Provençale is a flavorful and satisfying dish that is perfect for a family dinner or a special occasion. With a mix of vegetables, rice, chicken, and cheese, this dish is sure to be a hit with your loved ones. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Stuffed Eggplant Provençale. It was many years ago, when I was a young girl visiting my aunt in the beautiful region of Provence, France. My aunt was a fantastic cook, and she loved to share her recipes with me. One day, as we were walking through the local market, she pointed out a vendor selling the most gorgeous eggplants I had ever seen. She told me that she was going to make a special dish called Stuffed Eggplant Provençale, and that I was going to help her.

I watched in amazement as my aunt carefully selected the perfect eggplants, feeling their firmness and checking for any blemishes. She explained to me that for this dish, it was important to choose eggplants that were not too large or too small, but just the right size for stuffing. As we made our way back to her kitchen, I could hardly contain my excitement.

Once we were back in her cozy kitchen, my aunt began to show me how to prepare the eggplants. She first sliced them in half lengthwise, and then carefully scooped out the flesh, leaving a small border around the edges. She then sprinkled them with salt and set them aside to drain, while we worked on the filling.

The filling for the Stuffed Eggplant Provençale was a delicious mixture of sautéed onions, garlic, tomatoes, and fresh herbs. My aunt taught me how to finely chop the onions and garlic, and how to remove the seeds from the tomatoes before dicing them. She then showed me how to sauté everything together in a pan until they were soft and fragrant.

Once the filling was ready, my aunt added in some breadcrumbs and grated cheese, which would help to bind everything together. She then stuffed the eggplant halves with the mixture, making sure to pack them tightly so that they wouldn't fall apart during baking. As she placed them in the oven to cook, the smell that filled the kitchen was absolutely divine.

When the Stuffed Eggplant Provençale was finally ready, my aunt carefully removed them from the oven and plated them up beautifully. She garnished each one with a sprig of fresh basil and a drizzle of olive oil, and then we sat down to enjoy our creation together.

As I took my first bite of the Stuffed Eggplant Provençale, I was transported back to that bustling market in Provence. The flavors of the dish were so vibrant and fresh, with the sweetness of the tomatoes and onions perfectly complementing the earthy eggplant. I couldn't believe that I had helped to create something so delicious.

From that day on, the recipe for Stuffed Eggplant Provençale became a staple in my own cooking repertoire. I loved to make it for special occasions, or whenever I wanted to transport myself back to that magical time in Provence. Over the years, I have added my own little twists and tweaks to the recipe, but the basic flavors and techniques remain the same.

Now, whenever I make Stuffed Eggplant Provençale for my own family, I always think back to that day in my aunt's kitchen and the sense of wonder I felt as I learned how to create something truly special. Cooking has always been a source of joy and connection for me, and I am grateful for all of the recipes and memories that have been passed down to me over the years. And I hope that one day, I can pass on the tradition of making Stuffed Eggplant Provençale to my own grandchildren, so that they too can experience the magic of cooking with love and passion.