This is a family recipe from my book The Flesh In My Life, which I have just published. I would love you to read my life story. Proceeds from the book go to Lifeline WA and you will find an abundance of wonderful recipes. See this page for stockists.
Eggplants or aubergines are grown in Perth gardens and my Mum produced an abundance of beautiful plump ones every year. She would get the smaller young eggplants which work best for this recipe and stuff them for a true Calabrese meal.
- 2 medium eggplants
- (approx. 500grams each)
- 500g minced lamb or beef
- 140gm diced onion
- 130gm diced carrot
- 90gm diced celery
- 2 eggs beaten with a fork
- 80gm fresh breadcrumbs plus 30gm extra for topping
- 30gm flat leaf parsley chopped
- 60gm grated parmesan cheese plus 20gm extra for topping
- 100ml olive oil
- 100ml white wine
- WA lake salt
- Freshly cracked black pepper
- Split the two eggplants into halves, lengthways
- Hollow out each half out with a little paring knife and spoon, leaving a half centimetre shell of eggplant shaped like an empty row boat.
- Save the removed flesh, chopping it roughly.
- Saute the onion, carrot, celery in oil until they are soft then add the scooped out flesh of the eggplants add wine to keep it all moist.
- Cook until the eggplant is soft, about 10 minutes then set aside to cool.
- Mix the raw mince into the cooled vegetables well.
- Add the eggs, parsley, breadcrumbs, salt and pepper and mix thoroughly.
- Now fill the eggplant halves so they are plump with filling.
- Mix the extra cheese and breadcrumbs and sprinkle over the top of each filled eggplant.
- Place them on an oiled tray, cover with foil and make a few slits in the foil with a knife.
- Bake at 175° for about 60-90 minutes until cooked through.
- Remove the foil and cook for another 10 minutes until they are golden on the top.