Aubergines Farcies à la Bolognaise

21 05 2008

What to do with leftover Bolognaise sauce?  This is what I found myself wondering after Nick pulled the remaining Bolognaise out of the freezer earlier this week.  I wasn’t in the mood for pasta.  But wait!  I just bought an eggplant at the épicerie across the street.  I had no plans for it, but it was so beautiful and perfect that I just had to buy it.  What if I were to stuff this eggplant with the Bolognaise?  That sounds pretty tasty… with a little green salad, maybe some goat cheese… I’m doing it.  I’ll just make it into a filling with some breadcrumbs, Grana Padano, and an egg.  Piece of cake.  Except I don’t have any breadcrumbs.  Nor do I have a food processor.  Or even a half-eaten baguette to grate.  Hmm.  I’ll just get a cheap baguette, tear it up, dry it out in the oven, and smash it with a rolling pin.

Pre-breadcrumbs

This plan actually worked pretty well.  It would have worked beautifully if the plastic bag I put the bread in to contain the crumbs wasn’t so darn flimsy.  After cleaning up the mess I made, I still had plenty of breadcrumbs to make my filling.

First, however, there was the matter of the eggplant.  I cut it in half, then scored around the edge of each cut side to create about a 1/2 inch-thick shell.  I scored the centers into cubes and cut/pulled them out and placed them in a colander.  I salted the shells and placed them face-down on a paper towel.  I salted the extra flesh as well, and left it all to drain for about half an hour.

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