What do you think of this stuffed eggplant recipe?

[Guest]

My concerns:

1. Removing the core yet keeping the eggplant whole. This seems like it would be quite time-consuming and perhaps asking for a cut hand. I would be inclined to make a longitudinal slit on one side, leaving the ends and other side intact.

2. Greasiness, unless the ground lamb is very lean. Beef fat - a little is OK sometimes; Pork fat - I love you; Lamb fat - no thanks

Otherwise, sounds great to me with flavor combinations I really enjoy.

http://www.saveur.com/article/recipes/batenjen-mehchi-lebanese-lamb-stuffed-eggplant?cmpid=rotdenews06052015&spPodID=020&spMailingID=7791196&spUserID=OTM2MTk0MDk3MDYS1&spJobID=700209653&spReportId=NzAwMjA5NjUzS0

 

[mistral]

You could try a Zuchinni Corer or a melon baller. . .

I am thinking the zuchinni corer would work, maybe the melon baller; the melon baller would depend on how tough the guts of the eggplant are.

http://www.recipetips.com/glossary-term/t--38290/fruit-or-vegetable-corer.asp

 

[karennoca]

Here is a link with photos of stuffed eggplant to give you an idea of what it looks like

They left the ends intact to hold in juices. I'd be tempted to remove the soft seedy section with just a little of the solid flesh. I've stuffed eggplants before using Italian sausages, and also gr. beef. They are delicious and were not greasy...I think the rice would soak up some of that or even breadcrumbs. It is not time consuming at all, I use a grapefruit spoon to core it out. My spoons have the serrated edges along the sides of the spoon too, not just the tip. Taking a small, sharp knife and cutting the edges you want to remove, then pulling out with the spoons, goes very fast.

https://www.google.com/search?q=photos+of+stuffed+eggplant&oq=photos+of+stuffed+eggplant&aqs=chrome..69i57.9951j0j4&sourceid=chrome&es_sm=93&ie=UTF-8

 

[charley]

It isn't really difficult to get the meat out of the eggplant--just sort of "cube"

the surface and scoop out--use a grapefruit spoon maybe. You can cut it out with a paring knife.
Yum yum with lamb--maybe grind your own.

 

[orchid]

I agree, since you're keeping them whole a small melon

baller should work well. It will just be more time consuming than anything. And I don't find ground lamb to be fatty.

 

[Guest]

Comparing those pics to that in the recipe:

All of those are cut in half. Here's the description and pic of the technique described in the recipe I linked:

"Using a paring knife, stem and hollow out eggplants, keeping them whole.".

http://www.saveur.com/sites/saveur.com/files/styles/large_1x_/public/import/2014/2014-09/recipe_batenjen-mehchi_800x1200.jpg?itok=tD7WspAT

 

[Guest]

that looks like it would work but I don't have one; I do have a grapefruit spoon

 

[mistral]

My grapefruit spoons are pretty sharp--it should work. (nt)

 

[charley]

I consider that "fiddly" personally!! I'd guess they are going to serve it

cut in slices to show the filling like a pinwheel?

 

[pat-nocal]

At the link is a stuffed eggplant recipe showing a cool tool for the process. Don't know

what the tool is called nor have I ever seen one but I'm wondering if you could just use a narrow bladed knife, like a fish filet knife or a slicer, and run it around the perimeter then use a long handled spoon like maybe an iced tea spoon to gently scoop out the pulp.

https://alfhana.wordpress.com/2010/11/23/stuffed-vegetables-zucchini-and-eggplant-aka-dolma/