Chile Spiced Mango Stuffed Eggplant
Eggplants hold lots of moisture and become mushy when cooked for a long time. Sometimes you need to "sweat" eggplants with a dry salt bath... don't need to do that for this recipe. But, I do take out some of the moisture using papertowels and a weight on the eggplant bits...
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- baby eggplants
- baby onions
- celery stalk
- red bell pepper
- slices of chile-spiced mango (reserve extra diced mango for garnish at the end)
- 2 Tbsp
- olive oil
- 2 tsp
- salted butter
- 1 1/2 tsp
- 2 1/2 tsp
- 2 tsp
- 1/4 tsp
- chili powder
- 1 Tbsp
- 2 Tbsp
- 1/4 c
- grated cheese (any cheese that you love, that will easily melt)
3Store the eggplant vessels in a bowl filled with cold water. Put something over the top to weigh them down a little so they stay submerged (otherwise they will oxidize and turn brown, like apples do).
6Finely dice the carrot, celery and red bell pepper. After the onion has been sauteeing for about 6-7 minutes, add these to the pan.
7Dice the tomatoes. Add to pan, and now add your salt, pepper and 1 tsp of the garlic.
8Stir and cover. Sautee for 5 minutes.
9Uncover and add eggplant. Now add the rest of the garlic and paprika and the chili powder. Don't stir; cover and sautee for 5 minutes.
10After 5 minutes, uncover and stir. Cover and sautee 5 more minutes. In the meantime, pour the other 1 Tbs. of olive oil in loaf baking pan and place in oven. Preheat oven to 350*.
14Put eggplants back in oven and bake 8-10 more minutes until cheese is melted.
15Take out eggplants, cover loosely with foil and let rest 10 minutes before serving. Make sure to sprinkle more diced mango on top, and even serve with some whole chili mango slices on the side that can also be used as "scoopers" of the eggplant stuffing!