Stuffed Eggplant Skiffs
Yield - 14 dinner servings
7 LARGE EGGPLANTS
1 CUP EXTRA VIRGIN OLIVE OIL
2 CUPS ONIONS (Chopped)
1 -1/2 CUPS CELERY (Chopped)
2 CUPS SHRIMP STOCK
4 WHOLE BAY LEAFS
1 TBSP SHRIMP BASE
2 TBSP GRANULATED GARLIC
1 TBSP SPANISH CAPERS
2 TBSP COSMOSS RED PESTO SAUCE (Tomato based pesto sauce)
1 -1/2 TBSP BROWN SUGAR
3/4 CUP BLACK OLIVES (Sliced)
2 TSP THYME LEAFS
2 TSP LEAF SWEET BASIL
2 TSP OREGANO LEAFS
1/2 BUNCH SHALLOTS (Chopped)
1/2 BUNCH PARSLEY (Chopped)
2 LBS 90 Count SHRIMP (Boiled, peeled)
3/4 CUP FRESH GRATED ROMANO CHEESE
15 OZ + 1 OZ ITALIAN SEASONED BREAD CRUMBS (Divided)
3 LARGE EGGS (Beaten)
6 LARGE LEMONS (Sliced into rings)
In a 40 quart stock pot and over high heat place the whole eggplants in the stock pot and cover with 15 - 20 quarts of water. The eggplant will float and it is necessary to force the eggplant down into the water. Place a stoneware plate on top of the eggplant, then place a brick on top of the plate to force the eggplants down. Boil the eggplants for 15 - 20 minutes. (The eggplants are done when the skin starts to shrivel and a knife can be easily punctured through the thickest part of the eggplant.) Remove from water and allow to cool for 30 minutes. Cut the tops off and discard then slice the eggplants in half lengthwise, scoop out the meat. Leave about 1/8 of an inch of eggplant meat and be careful not to tear the skins. Reserve the eggplant meat and skins.
In a 10 quart cast iron Dutch oven and over medium heat sauté the onions and celery in the olive oil for 10 minutes or until the celery is limp. Add the eggplant meat, shrimp stock and bay leaf to the pot, simmer for 10 minutes. (This will evaporate some of the liquid by one third.) Add the next nine (9) ingredients and simmer for 15 minutes. Stir occasionally to insure that the stuffing does not stick to the bottom of the pot.
Remove the Dutch oven from heat and add the remaining ingredients, except for 1 ounce of bread crumbs and lemons.
Arrange the eggplant skins in two 2 hotel pans, then evenly divide the stuffing between the skins. Mound the stuffing in the skins, pull the side of the skins up around the stuffing to give them a full an well rounded look.
Sprinkle the remaining bread crumbs on top of the stuffed eggplants. Then arrange the lemon slices on top of the stuffed eggplants.
At this point the pans can be covered with film and refrigerated or frozen. When ready for service, preheat oven to 375F and bake for 30 minutes. Serve hot.
8 LARGE EGGS (Beaten)
1 LB ITALIAN SEASONED BREAD CRUMBS
5 QUARTS PEANUT OIL
Before the skins are stuffed, dip them into the egg batter then dredge them in the bread crumbs. In a separate 10 quart Dutch oven, preheat the oil to 350F and fry the skiffs for 5 - 7 minutes or until golden brown and crisp. While frying the skins, use tongs to keep the skins open and to insure that they do not roll up on the sides. Reserve warm.
Heat the stuffing in the original Dutch oven over medium/low heat.
When ready for service, arrange the fried skiffs in two 2 hotel pans, stuff the skiffs with the eggplant, sprinkle with bread crumbs and dot with lemon slices. Serve.
Place the hotel pans in a standard chafer setup and serve.
Personally, I like the alternate method of this recipe best because I then like to eat the skin.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.