Iberian Stuffed Eggplants

JOHN DRUMMOND, BAS

BAR’s Recipe

Eggplant and Filling
5 small or medium eggplants
½ lb ground meat (beef or lamb)
1 tsp salt
1 tsp pepper
2 ½ tsp cinnamon
2 egg whites
1 cup breadcrumbs

Pot 1
2 tbsp olive oil
¼ cup onions, minced
2 cloves garlic, chopped
½ tsp ginger, ground
½ cup cilantro, chopped
½ tsp salt
½ tsp rosewater
1 tbsp pine nuts
1 tbsp etrog or lemon leaves (or lemon zest)
1 tbsp mint leaves, chopped
¼ cup water

Pot 2
2 tbsp olive oil
1 tbsp vinegar
1 onion, minced
1 clove garlic, chopped
½ tsp ground ginger
3 sprigs of oregano
3 strands of rue, fenugreek, or dandelion greens (optional)
½ tbsp etrog or lemon leaves (or lemon zest)
¼ cup fennel tips
1 tbsp chopped almonds
½ cup cooked chickpeas
2 saffron strands
4 cups water
3 egg yolks, hard boiled and chopped

Instructions
1. Cook the eggplants in salted boiling water for 20 minutes. Once they cool, cut them in half (lengthwise). Hollow out each half (save the innards), making sure not to damage the skin.

2. Combine the meat, salt, pepper, cinnamon, egg whites, and remaining eggplant flesh in a large bowl. Fill the eggplant skins with this mixture and top with breadcrumbs.

3. For steps 4–5, divide the remaining ingredients between two pots, one small and one large.

4. In the smaller pot, add the “Pot 1” ingredients and cook uncovered over low heat for 10 minutes.

5. In the larger pot, add the “Pot 2” ingredients (minus the egg yolks) and then place the stuffed eggplants on top. Cover and cook over medium heat for 20 minutes. Garnish with the egg yolks and black pepper.

6. Bring both pots to the table. Serve the eggplants from the larger pot, and then pour the sauce from the smaller pot on top of each serving.