I grew up an Italian household and stuffed eggplants were one of my favourite dishes growing up. As part of our ‘special occasion’ menu or as a side dish to a simple pasta meal, whenever my mother made her stuffed eggplants, you were quick to take your share before they were all gone. I remember they also worked great as a make-ahead dish or as a leftover the next day (if they ever made it there).
My late mother’s recipe is nowhere to be found so I decided to tap into my taste memory and try to recreate her traditional Italian recipe. As I started to recreate the recipe, I approached it like a traditional Bolognese. I wanted those rich flavours paired with the silky roasted eggplant – I thought the combination would be magical, and that’s exactly the result I got from it. Pure decadence, if I may use that word to describe a savoury dish, that’s what I feel when I eat these stuffed eggplants.
We have this dish as our main course, served with soup or salad, but it is also great as a side dish, too. I’ve even tossed the leftover filling into a pasta to act as a Bolognese-ey, eggplant-ey sauce – it is magically delicious!
I was paired up with a fellow food blogger, Fareen over at Food Mamma for the Rethink Beef Global Recipe Swap. I got her recipe for Mayai Mani (a Beef and Egg Casserole dish). This recipe was right off the bat, perfect for me and my family because we absolutely love eggs on anything. Also, the ingredients were all really accessible, and most we already had on hand already – making this a perfect last-minute dinner recipe! The egg yolk mixed with the rich spices and the beef was magical. My family ate it with some fresh naan bread, and we couldn’t stop dipping and eating it! I’ve put Fareen’s recipe for Mayai Mani below – you must try it!
Find more great recipes using beef at thinkbeef.ca.
*This post and recipe was created in partnership with Thinkbeef.ca and I have been compensated monetarily and given groceries, however, and as always, all opinions are my own.