Cast Iron
Swearing Like A Sailor Stuffed Eggplant
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29 Reviews
Renee B.
December 15, 2014
I'll make these for book club this week. It looks like they are battered before frying. Is that correct or do the skins just get crusty? Also, do you think toasted chopped walnuts would work instead of other nuts? I do have whole almonds so can use them.
Renee B.
December 16, 2014
Thank you, Cathy. I'm all set then and can't wait to start swearing! Maybe I'll try an arugula salad with shaved parmesan, pomegranate seeds to accompany it.
Renee B.
December 19, 2014
Just a followup note to say that these were a big hit at book club. Very time consuming but delicious. "This is restaurant quality" was the first comment which was followed by lots of oohs and aahs. Everyone had seconds. I used brown Korean sushi rice (not sweet but called sweet brown rice) which was sticky, chewy and excellent. Next time I will use less oil in the pan so that it doesn't spill over the sides of the boats while frying them cut side up. Thanks so much.
Renee B.
December 19, 2014
I could have just once when I stupidly burned a knuckle while sliding one of the casserole dishes into the oven. It was such a shock that I forgot to swear!
iflamm
April 14, 2013
This recipe is worth it, and is better if made one day before serving.
I used chopped dates and cashews instead of pine nuts and currants, used an additional eggplant in the stuffing, and roasted halved eggplants instead of boiling. Bravo!
I used chopped dates and cashews instead of pine nuts and currants, used an additional eggplant in the stuffing, and roasted halved eggplants instead of boiling. Bravo!
iflamm
June 22, 2013
I made these again with quinoa, pine nuts, and sour cherries. I only cursed once. served them over Food 52's Yotam Ottolenghi's Sweet Corn Polenta. Amazing!
boulangere
September 25, 2011
The kitchen present multiple opportunities to begin swearing. Thank you for pointing out some of them to us.
GSmodden
September 24, 2011
What are currants? Wikipedia says they're berries, but are they like prunes? Where should I look for them in the grocery store? I want to make this recipe today. But I was wondering, can I substitute anything else just in case I don't find them at my closest grocery store?
MrsWheelbarrow
September 25, 2011
Wssmom is spot on - raisins, golden raisins - even apricots or prunes (chopped) are a nice addition. Hope you enjoyed it!
GSmodden
September 25, 2011
I swore only once when a wayward oil bubble popped and spurted in my eye. Other than that, all this work was totally worth it. Really, really, delicious.
wcl
July 23, 2012
dried cranberries work really well in this. the tartness is a bit like the tartness of currants. i've tried raisins but find them a little too sweet...
Rivka
October 5, 2010
I LOVE this recipe. Having done everything imaginable with baby eggplant over the past month, I'm thrilled to find yet another great use for them.
MrsWheelbarrow
October 5, 2010
Thanks, Rivka. Funny - I was just thinking this is the week to make a double recipe of these eggplants, putting half in the freezer for the winter and having the other half NOW. It's a great freezer-ready dinner! The eggplant have been so pretty this year.
Savorykitchen
August 16, 2010
I am going to make this tonight or tomorrow - I was planning on subbing almonds for the pinenuts b/c around here they cost the earth (Costco stopped carrying them b/c they were too expensive and my local markets don't get the turnover to ensure fresh product - rancid pine nuts = awful). Almonds go ok with your vision? :-)
MrsWheelbarrow
August 16, 2010
Oh Mary, I'm so so glad you're going to make these. Agreed re: pignolas esp those from China and the incidences of pine-mouth (bad taste that won't go away for WEEKS.) So, I think almonds would be great. Pistachios might be even better. The crunch is essential.
Savorykitchen
August 16, 2010
Oh pistachios will be perfect and I have plenty of those on hand. I bought some pine nuts recently - tried them first and spit the nut right out: Rancid, awful.
One other question: is there a reason to do the frying skin side down first? I was thinking I'd do stuffing side first (easier to lay into oil and then use spatula to hold everything in when I turn them to finish on the skin side.
One other question: is there a reason to do the frying skin side down first? I was thinking I'd do stuffing side first (easier to lay into oil and then use spatula to hold everything in when I turn them to finish on the skin side.
MrsWheelbarrow
August 16, 2010
I see no reason, off hand, to start skin side down, but as that's the way the original recipe was written, I've always gone that way. Do half & half and report back!
cheese1227
April 2, 2010
I have an urgent question regarding this recipe. I have a vegetarian coming to Easter dinner who is also a Jew observing passover (yes, there will be an eclectic group at my Eater table!). So I am wondering if a.) I can just leave out the breadcrumbs in this dish or 2.) substitute matzo meal for them. Please reply ASAP as I need to shop on Sat AM. Thanks.
MrsWheelbarrow
April 2, 2010
I'm sure matzoh meal would work perfectly. The breadcrumbs are used to ensure the crunchy crust, and MM would work just as well, I'm sure. I hope you enjoy them! I can't wait for eggplant season to start. (remember to use the small variety. white if possible)
NakedBeet
March 17, 2010
Isn't yelling and screaming the only appropriate thing when you're cooking?! ; ) My in laws LOVE eggplants (and I do, too) so I'll expose us all to this.
NakedBeet
March 17, 2010
These look wonderful! I'm going to give these a go soon.
MrsWheelbarrow
March 17, 2010
I'm so happy you've found this recipe. It's one of my favorites. My husband named them, because I do yell and scream the whole time I make it but we just love the flavor combo. Hope you do too!
Savorykitchen
January 30, 2010
I can not wait to make these this summer when the small eggplants fly back into the market. This looks *so* delicious!
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