While checking out my Facebook Home feed the other day I notices someone I was following liked a recipe using what appeared to be eggplant. It took me a while to figure out what the heck the recipe ingredients were because it was written in French. As the video played I jotted down a few notes as I identified many of the ingredients in the dish. Isn’t it wonderful how food is an international language? I hope you will give this recipe a try. I’m going to be demonstrating it during the live stream on Wednesday during Spade to Spoon so I hope you click over and check that out.
Eggplant Recipe That Will Rock Your World!
This is a fun recipe I actually changed a little because I wasn’t sure what ‘french cheese or cream’ was. I used ricotta in the live-stream and added a few extra herbs. You’ll want to start out the recipe by sauteing the eggplant in olive oil. I did this in my Copper Chef pan because it was much cooler than standing out at the grill on this 90*f day in July. The animated gif image if funny below because it looks like the eggplant is getting away from me! LOL You can purchase the Copper Chef pan on Amazon and have it at your door with tons of recipes to use in a day!
Saute the freshly cut eggplant for about 5 minutes each side in your favorite skillet that has been heated with olive oil in it.
Eggplant Rolls before adding tomatoes
Toast prep for the recipe : toast in a hot skillet with a little olive oil.
Be sure to watch the live stream below to see how easy it is to put together this recipe.
Stuffed eggplant with mozzarella
Rate this recipe
Eggplant Rolls served in the garden.
2 eggplants cut into thin slice
1/2 cup mozzarella
1 cup racotta cheese
3 chopped garlic cloves
2 shallots chopped
6 pinches of salt
6 pinches of black pepper
3 tablespoons of olive oil
Heat skillet with olive oil and saute eggplant sliced length wise.
Mix cheeses, garlic, shallots and parsley in bowl.
Lay saute egg plant slice on tray and put 1 tablespoon of filling at end rolling up and secure with tooth pick.
Add your favorite tomato on the end of the tooth pick and serve on toast.
Be sure to come back for more great recipes! BrenHaas.com
Recipe Credit : I originally found the recipe on a French Foodie Blogger Recettes Jadoux and changed it to fit my American home garden.
Fun Fact About EggplantDid you know that eggplant is an excellent source of dietary fiber, vitamin B1, and copper.Eggplant is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K.
Aubergines farcies à la mozzarella
Here is the video demonstrating how to make the Stuffed eggplant with mozzarella. I used Google Translator on the words I couldn’t remember from 3 years of French in College many years ago.
What do you think of the recipe? Were you able to figure it out without having to open the translator? Have you ever found a video on youtube or recipe online but couldn’t read the language? How do you go about translating it? I’d love to hear from you so please comment below.