Stuffed Eggplants with Pork
Recipe by Chef Michel Dumas
Grilled eggplant slices rolled around a savory pork filling, topped with a reduced tomato‑basil sauce and gratinated with parmesan. An elegant dish, perfect for a convivial dinner.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
1h 7m
Prep
1h 16m
Cook
17m
Cleanup
2h 40m
Total
Cost Breakdown
Total cost:$19.10
Per serving:$4.78
Critical Success Points
- • Slice the eggplants evenly with the mandoline
- • Grill the slices until lightly colored without burning
- • Sear the rolls to achieve a nice golden crust
- • Reduce the tomato‑basil sauce to a velvety consistency
- • Final oven bake to gratinate the Parmesan
Safety Warnings
- • Use the mandoline hand guard to avoid cuts
- • Handle the oven and pan with heat‑resistant gloves
- • Be careful with hot oil when searing the rolls
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