RECIPE: Julia Child’s Stuffed Eggplant

Julia Child’s Stuffed Eggplant
3 eggplants
1 tablespoon salt
2 tablespoons olive oil
1 cup finely minced onion
1 1/2 tablespoons olive oil
Kosher salt and black pepper to taste
1 pound finely minced fresh mushrooms (I used white button mushrooms)
3 tablespoons butter
1 tablespoon olive oil
4 1/2 ounces cream cheese
4 tablespoons parsley, finely minced
1/2 teaspoon dried basil
3 tablespoons grated Swiss cheese
3 tablespoons dry bread crumbs
3 tablespoons melted butter

  1. Stem the eggplants and halve them lengthwise.
  2. Cut striations 1″ apart in the flesh, going down to about 1/4″ above the skin.  Try very hard not to go through the skin.

    cutting up eggplant

  3. Preheat your broiler.
  4. Sprinkle the flesh with salt and lay the eggplants flesh-side down on the towel for half an hour.  This will help remove any bitterness in the eggplant.
  5. Gently squeeze the eggplant to remove any excess liquid.  Pat dry.
  6. Arrange the eggplant in a single layer in the roasting dish.  Put about 1/8″ of water in the bottom of the dish and drizzle the eggplants with olive oil.
  7. Broil 10 – 15 minutes, until the flesh is moderately browned and tender.

    broiled eggplant

  8. Remove all but 1/4″ of the eggplant meat with a spoon and chop.  Place it in the mixing bowl.
  9. Heat the first 1 1/2 tablespoons olive oil in the skillet.
  10. Slowly cook the onions in the oil until tender but not browned.
  11. Season to taste with salt and pepper and add to the mixing bowl with the eggplant.
  12. Heat the 3 tablespoons butter and 1 tablespoon olive oil in the skillet and add the mushrooms.  Saute until lightly browned and tender, 5 – 6 minutes.  Season to taste and add to the mixing bowl.
  13. Mash the cream cheese in the second bowl with the parsley.
  14. Add the basil, taste for seasoning and add to the bowl with the vegetables.
  15. All of these steps can be performed in advance.
  16. About 40 minutes before you are ready to serve the eggplants, preheat your oven to 375 degrees.
  17. Fill the eggplant shells with the mixture from the mixing bowl.

    filling the eggplants

  18. Combine the bread crumbs and Jarlsberg and top the eggplants with the mixture.
  19. Roast 25 – 30 minutes to thoroughly heat and to brown the topping.
  20. Cut each half into two pieces and serve.



About julia521

I'm a food aficionado with an interest in photography. Most of my restaurants will be in New Orleans as I will be here over the next few years. Every now and then you will see a post from Boston or Philadelphia too!
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