Michael Chiarello's Food Net Program

Barbo · 06-19-2008, 09:05 PM

My hubs and I were watching an older show and we found this to be a fascinating spin on eggplant. Not something I cook often or have ever
been really fond of. We changed our minds. This is delicous and so easy.
This is an old timey recipe of his mom's.

Mom's Stuffed Eggplant
1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup *pork rind crumbs
1 egg
2 c. diced tomatoes, drained well.

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Drain it very well.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, ground pork rinds and the egg. Add 1 pkg. Splenda.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Linda Sue, can you find out how many carbs per 1/4 of the eggplant?
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for *50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

*In my oven we needed another 15 minutes. Then some cooling time.
I served it over well rinsed Shirataki spaghetti.

*Pork rind crumbs are my idea. Michael used bread crumbs.

theislandgirl · 06-20-2008, 01:24 AM

I know I'm not LindaSue, but I'm wondering why you want the carb count on a 1/4 of the eggplant? You're using all of it in the recipe, in the end, right? So the count for the whole recipe purposes would be the count for the whole eggplant...then divide the final count for the entire recipe by 4 if for 4 servings...

Or maybe I missed something?

theislandgirl · 06-20-2008, 01:31 AM

I know I'm not LindaSue, but I'm wondering why you want the carb count on a 1/4 of the eggplant? You're using all of it in the recipe, in the end, right? So the count for the whole recipe purposes would be the count for the whole eggplant...then divide the final count for the entire recipe by 4 if for 4 servings...

Or maybe I missed something?

froleena · 06-20-2008, 03:15 AM

Barbo-that does look delicious! I love Michael's recipes-never had a bad one yet!

LindaSue · 06-20-2008, 08:38 AM

Barbo, this is for 1 1/2 pounds of eggplant or about one medium-large:

164 Calories; 1g Fat; 7g Protein; 39g Carbohydrate; 23g Dietary Fiber; 16g Net Carbs

Charski · 06-20-2008, 09:10 AM

I love Michael Chiarello - we use his Toasted Spice Rub on pork chops - then panfry them - oh it's SO good!

I've made a similar stuffed eggplant recipe using some sausage in place of some of the beef. So yummy.

Barbo, have you ever made ovenfried eggplant? DH, a confirmed eggplant non-lover, asks me to make this one! I just wash the eggplant, trim the ends, don't peel, slice into about 1/2" rounds, dip each into some beaten eggwhite then press firmly into "green can" Parm, put onto a nonstick-foil-lined baking sheet and into a 450* oven - turn over after about 8 to 10 minutes, check for browning - you want them golden brown on both sides - and check for tenderness at the end too, if a fork pierces the slice easily it's done!

Delicious as-is or with LC ketchup.

Barbo · 06-20-2008, 11:53 AM

I surely hope one of you tries this delicious eggplant dish.

I guess what I meant was, how many carbs for 1/4 of the recipe.
Yes Linda it was a medium large eggplant. Thanks for helping out.

Char your recipe sounds good and easy, I have tried oven baked slices.
I will try your recipe one day.

This is the first time I've tried Michael C.'s recipes. They are very precise
and turned out exactly like his did. As for me, we have leftovers for
dinner. Just more pasta and this time some yellow squash (from garden)
Cheddar soup as a starter. How we suffer.

CreekWatcher · 06-23-2008, 11:20 AM

subscribing

a_thinner_rach · 06-24-2008, 09:55 AM

THis is actually a traditional turkish dish. We make it all the time (without the cheese and pork rinds on top, that part is not traditionally turkish ). It's super delicious, you should try it.

They have another dish that's vegetarian (without the ground beef, but with all the veggies and olive oil. It's traditionally served cold, but I like it hot.

06-19-2008, 09:05 PM	#1
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,106 Gallery: Barbo Stats: 225/156/150 WOE: Low Carb Diabetic Plan Start Date: August 2005	Michael Chiarello's Food Net Program My hubs and I were watching an older show and we found this to be a fascinating spin on eggplant. Not something I cook often or have ever been really fond of. We changed our minds. This is delicous and so easy. This is an old timey recipe of his mom's. Mom's Stuffed Eggplant 1 large eggplant 3 tablespoons extra-virgin olive oil, divided 1/2 pound ground beef Salt and freshly ground black pepper 1 onion, small diced 1 red pepper, small diced 3 cloves garlic, minced 1/2 cup freshly chopped parsley leaves 1/2 cup freshly chopped basil leaves, chopped 1 1/4 cup grated Pecorino Romano, divided 1/4 cup pork rind crumbs 1 egg 2 c. diced tomatoes, drained well. Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Drain it very well. Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, ground pork rinds and the egg. Add 1 pkg. Splenda. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves. Linda Sue, can you find out how many carbs per 1/4 of the eggplant? Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve. In my oven we needed another 15 minutes. Then some cooling time. I served it over well rinsed Shirataki spaghetti. Pork rind crumbs are my idea. Michael used bread crumbs. __________________ Barbo Last edited by Barbo : 06-19-2008 at 09:06 PM. Reason: need a new titile

06-20-2008, 09:10 AM	#6
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,153 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	I love Michael Chiarello - we use his Toasted Spice Rub on pork chops - then panfry them - oh it's SO good! I've made a similar stuffed eggplant recipe using some sausage in place of some of the beef. So yummy. Barbo, have you ever made ovenfried eggplant? DH, a confirmed eggplant non-lover, asks me to make this one! I just wash the eggplant, trim the ends, don't peel, slice into about 1/2" rounds, dip each into some beaten eggwhite then press firmly into "green can" Parm, put onto a nonstick-foil-lined baking sheet and into a 450* oven - turn over after about 8 to 10 minutes, check for browning - you want them golden brown on both sides - and check for tenderness at the end too, if a fork pierces the slice easily it's done! Delicious as-is or with LC ketchup. __________________ Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 5 YEARS! 2 7 10 16 31 12

06-20-2008, 11:53 AM	#7
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,106 Gallery: Barbo Stats: 225/156/150 WOE: Low Carb Diabetic Plan Start Date: August 2005	Thanks to you all I surely hope one of you tries this delicious eggplant dish. I guess what I meant was, how many carbs for 1/4 of the recipe. Yes Linda it was a medium large eggplant. Thanks for helping out. Char your recipe sounds good and easy, I have tried oven baked slices. I will try your recipe one day. This is the first time I've tried Michael C.'s recipes. They are very precise and turned out exactly like his did. As for me, we have leftovers for dinner. Just more pasta and this time some yellow squash (from garden) Cheddar soup as a starter. How we suffer.

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06-20-2008, 01:24 AM	#2
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,287 Gallery: theislandgirl Stats: 100/96.8/69 wgt as %s WOE: Atkins/PP Start Date: 2008-06-10 LC/BMRv3	I know I'm not LindaSue, but I'm wondering why you want the carb count on a 1/4 of the eggplant? You're using all of it in the recipe, in the end, right? So the count for the whole recipe purposes would be the count for the whole eggplant...then divide the final count for the entire recipe by 4 if for 4 servings... Or maybe I missed something?

06-20-2008, 01:31 AM	#3
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,287 Gallery: theislandgirl Stats: 100/96.8/69 wgt as %s WOE: Atkins/PP Start Date: 2008-06-10 LC/BMRv3	I know I'm not LindaSue, but I'm wondering why you want the carb count on a 1/4 of the eggplant? You're using all of it in the recipe, in the end, right? So the count for the whole recipe purposes would be the count for the whole eggplant...then divide the final count for the entire recipe by 4 if for 4 servings... Or maybe I missed something?

06-20-2008, 03:15 AM	#4
froleena Senior LCF Member Join Date: Nov 2005 Location: Florida Posts: 544 Gallery: froleena Stats: 148/105 WOE: Low Carb	Barbo-that does look delicious! I love Michael's recipes-never had a bad one yet!

06-20-2008, 08:38 AM	#5
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,120 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Barbo, this is for 1 1/2 pounds of eggplant or about one medium-large: 164 Calories; 1g Fat; 7g Protein; 39g Carbohydrate; 23g Dietary Fiber; 16g Net Carbs

06-23-2008, 11:20 AM	#8
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 469 Gallery: CreekWatcher	subscribing

06-24-2008, 09:55 AM	#9
a_thinner_rach Senior LCF Member Join Date: Feb 2006 Location: San Diego, CA Posts: 486 Gallery: a_thinner_rach Stats: Not where I want to be! WOE: Atkins Start Date: Too many	THis is actually a traditional turkish dish. We make it all the time (without the cheese and pork rinds on top, that part is not traditionally turkish ). It's super delicious, you should try it. They have another dish that's vegetarian (without the ground beef, but with all the veggies and olive oil. It's traditionally served cold, but I like it hot.