{"id":17164,"date":"2020-10-13T20:23:45","date_gmt":"2020-10-13T20:23:45","guid":{"rendered":"https:\/\/www.onekingwest.com\/?p=17164"},"modified":"2020-10-13T20:23:46","modified_gmt":"2020-10-13T20:23:46","slug":"dinner-with-akshay-stuffed-eggplant","status":"publish","type":"post","link":"https:\/\/www.onekingwest.com\/dinner-with-akshay-stuffed-eggplant\/","title":{"rendered":"Dinner with Akshay: Stuffed Eggplant"},"content":{"rendered":"\n
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Stuffed Eggplant<\/h3>\n\n\n\n

An appetizer recipe you’ll thank us for… Here’s Chef Akshay’s delicious spin on Stuffed Eggplant- not only a crowd pleaser but surprisingly simple! Scroll down for the full recipe and if you have any questions or feedback, visit the Facebook or Instagram posts (@onekingwest) to leave a comment. #StayHomeWithOneKingWest<\/p>\n\n\n\n

Serves 4 | Prep Time: 20 minutes | Total Time: 35 minutes<\/p>\n\n\n\n

WHAT YOU\u2019LL NEED<\/h4>\n\n\n\n

1 whole eggplant, large
\u00bd onion, finely chopped
1 garlic clove, finely chopped
\u00bd cup white wine
1\/3 cup Italian parsley
\u00bd cup Ricotta, strained
\u00bd Panko
\u00bd cup Grana Padano
Salt to taste
2 tbsp. olive oil
10 tsp. tomato sugo\/homemade tomato sauce<\/p>\n\n\n\n

HOW TO PREPARE (FIND A STEP-BY-STEP VIDEO DEMONSTRATION ON SOCIAL MEDIA):<\/h4>\n\n\n\n
  1. 1. Slice the eggplant in half. Score the flesh sides and then sprinkle lightly with salt and water.<\/li>
  2. 2. Bake the eggplant at 350F for 20 to 30 minutes, until fully cooked.<\/li>
  3. 3. Let the eggplant cool after fully cooked and then carefully scoop all the flesh out without damaging the skin.<\/li>
  4. 4. Finely chop the flesh with a knife. Cut the skins into equal size rectangles or squares or however you would like.<\/li>
  5. 5. Sautee the finely chopped onion with the garlic and a pinch of salt until golden brown. Add white wine and reduce.<\/li>
  6. 6. Add the eggplant and cook until all the moisture is evaporated. Let it cool down after.<\/li>
  7. 7. Combine the eggplant mix with ricotta, parsley, Panko, Grana Padano and salt to taste.<\/li>
  8. 8. Mix well and stuff it into the skins by folding the skins on the edges.<\/li>
  9. 9. Bake at 350F for 6 minutes and it\u2019s ready to serve.<\/li>
  10. 10. Garnish with a dollop of tomato sugo, olive oil and grated Parmiggiano Reggiano.<\/li>
  11. 11. Serve warm or at room temperature.<\/li><\/ol>\n\n\n\n

    Top Tip: Evaporate as much moisture from the eggplant mix as possible to avoid making the final product soggy.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Stuffed Eggplant An appetizer recipe you’ll thank us for… Here’s Chef Akshay’s delicious spin on Stuffed Eggplant- not only a […]<\/p>\n","protected":false},"author":1,"featured_media":17165,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[113],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/posts\/17164"}],"collection":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/comments?post=17164"}],"version-history":[{"count":0,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/posts\/17164\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/media\/17165"}],"wp:attachment":[{"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/media?parent=17164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/categories?post=17164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.onekingwest.com\/wp-json\/wp\/v2\/tags?post=17164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}