Stuffed Eggplants with Pork

Ingredients

• 2 pieces Eggplant (medium, sliced into long strips about 0.5 cm thick)
• 1 kg Ground pork (shoulder) (lean meat, not too lean to keep it moist)
• 15 g Salt (fine salt)
• 3 g Black pepper (freshly ground)
• 3 cloves Garlic (finely chopped)
• 2 pieces Onion (thinly sliced)
• 20 g Fresh basil (whole leaves, chopped)
• 1 L Canned crushed tomatoes (no added salt)
• 250 ml Chicken broth (prepared from a cube)
• 2 tbsp Vegetable oil (for brushing the slices and searing the rolls)
• 50 g Grated Parmesan (for gratinating at the end of cooking)

Instructions

1. Slice the eggplants

   Wash the eggplants, trim the ends, then cut into long strips about 0.5 cm thick using a mandoline. Reserve the ends for a possible soup.

   Time: PT10M

2. Brush with oil

   Arrange the slices on a baking sheet lined with parchment paper and lightly brush both sides with vegetable oil using a brush.

   Time: PT5M

3. Grill the eggplant slices

   Place the sheet in the oven on grill mode (220 °C) and cook 5 min, flip the slices and cook 5 min on the other side. Repeat for a second sheet if needed.

   Time: PT20M

   Temperature: 220°C

4. Cool the slices

   Remove the slices from the oven and place on paper towels to absorb excess oil. Let cool to room temperature.

   Time: PT5M

5. Prepare the pork filling

   In a large bowl, combine ground pork, salt, pepper, chopped garlic and, if desired, 3 g of Isou. Work the meat with your hands until a homogeneous consistency is achieved.

   Time: PT10M

6. Form filling balls

   Divide the filling into about 20 equal portions and shape balls the size of a small walnut (≈ 15 g each).

   Time: PT5M

7. Roll the balls in eggplant slices

   Wrap each meat ball in an eggplant slice, starting at one end and rolling like a cigar. Lightly press with your fingers.

   Time: PT5M

8. Sear the rolls

   Heat a skillet over high heat, add a drizzle of oil and sear each roll 5 min on one side, then flip and sear the other side 5 min until golden brown.

   Time: PT10M

   Temperature: 200°C

9. Set aside the seared rolls

   Place the rolls on a plate, cover with aluminum foil to keep warm.

   Time: PT2M

10. Sauté the onions

    In the same pan, sauté the sliced onions in a little oil until translucent (≈ 5 min).

    Time: PT5M

    Temperature: 180°C

11. Add the garlic

    Stir in the chopped garlic and cook 1 min, stirring.

    Time: PT1M

    Temperature: 180°C

12. Deglaze and simmer the sauce

    Pour in the chicken broth to deglaze, add the crushed tomatoes, chopped basil, salt and pepper. Simmer over low heat 20 min until a velvety reduction.

    Time: PT20M

    Temperature: 180°C

13. Preheat the oven

    Preheat the oven to 180 °C (350 °F) while the sauce reduces.

    Time: PT5M

    Temperature: 180°C

14. Assemble the dish

    Arrange the rolls in a gratin dish, generously spoon tomato‑basil sauce over them and sprinkle grated Parmesan.

    Time: PT5M

15. Final bake

    Bake 20 min, then remove the dish, add a little extra cheese and return for 10 min to brown the top.

    Time: PT30M

    Temperature: 180°C

16. Rest before serving

    Remove the dish from the oven, let rest 5 min so the rolls hold together when served.

    Time: PT5M

Nutrition Facts

Calories

1010

Protein

60 g

Carbohydrates

40 g

Fat

60 g

Fiber

10 g

Ingredient Substitutions

• Instead of Eggplant: zucchini, bell pepper
• Instead of Ground pork (shoulder): ground beef, ground veal
• Instead of Garlic: garlic powder
• Instead of Onion: shallot
• Instead of Fresh basil: dried basil (½ tsp)
• Instead of Canned crushed tomatoes: homemade tomato sauce
• Instead of Chicken broth: water + bouillon cube, stock
• Instead of Vegetable oil: olive oil
• Instead of Grated Parmesan: Gruyère, Pecorino

Equipment Needed

• Mandoline
• Chef's knife
• Cutting board
• Baking sheet
• Kitchen brush
• Paper towel (optional)
• Mixing bowl
• Frying pan (sauté pan)
• Saucepan
• Wooden spatula
• Kitchen tongs
• Oven (grill mode)
• Gratin dish
• Cheese grater (optional)
• Stopwatch (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Choose pork with 15 % fat for extra juiciness
• Add a tablespoon of red wine to the sauce for more depth
• Drizzle a little extra‑virgin olive oil over the dish just before serving for a fresh touch

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 3 days.

Freezer: Can be frozen up to 1 month; thaw in the refrigerator then reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grill the eggplant slices the day before and store in the refrigerator
• Prepare the tomato‑basil sauce 1 day ahead; it improves with resting
• Assemble the dish, cover and refrigerate; bake when ready to serve