Stuffed Eggplant | Chef Jean-Pierre

Hello There Friends! Discover the flavors of the Mediterranean with this Stuffed Eggplant recipe. Perfect for skeptics and enthusiasts alike, this dish combines chicken sausage, aromatic herbs, and melted cheese within a tender eggplant shell, complemented by a roasted bell pepper sauce. Ideal for any occasion, it’s a satisfying meal that promises to impress. Let me know what you think in the comments below.

RECIPE LINK: https://chefjeanpierre.com/recipes/mains/stuffed-eggplant/
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VIDEOS LINKS:
Bell Pepper Coulis: https://youtu.be/GrDv7JDhFhE
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PRODUCTS USED BY CHEF:
❤️ Wusthof Offset Deli Knife: https://chefjp-com.3dcartstores.com/search.asp?keyword=Deli+Knife
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❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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Well hello de friends little twist today we’re making a stuffed eggplants I know a lot of you are go I don’t like eggplant you’re going to like this one I promise you I’m stuffing it with all kind of goodies chicken sausage and beautiful cheese on top and I’m serving

It with a roasted bell pepper I know you’re going to love it friends remember thumbs up you like the video don’t forget subscribe to the channel and don’t forget to ring the bell stay tuned friends we’re making it together right now [Applause] okay friends well let me show you how to

Make this eggplant stuff eggplant delicious it’s kind of like the stuff zucchini that I did but uh it’s different it’s kind of like but it’s different obviously it’s a neck BL not a zucchini and um and so so we’re going to go we need a small eggplant friends Okay

Small small egpl and what I do is I push the leaves out and then what I do is I cut them so I go like this with my knife you see and push them out of there you see right there and then you want to cut

This out cuz this is hard as a rock this never really gets too uh to Tender so we get rid of it all right and now let me take it out right now so it’s not on my cutting board and then we’ll we’re going

To do we want to cut it in half but if they crooked you know it happens sometime they crooked you can’t cut it where where the Crooked part is on one side and and it’s round on the other side see like right here it’s nice and round and over here it’s a little

Crooked right so you don’t want to do that you want to put the crooker P underneath so then when you cut them they got two perfect side okay and then you want to really aim good because you only got one shot at that right so you take it right there

And boom all right so now you got two perfect side all right so what we’re going to do now we’re going to remove the inside not exactly uh not like a zucchini it’s a lot easier with a zucchini plant is a lot more difficult

So what I do is I take a knife and I a little pairing knife and I go in try not to go too deep and then I take my finger right there and it guides me and I go all the way see you go about the you you

Measure your blade you don’t want to go too deep but you want to go deep enough you see and your your finger guides you so you can make a nice line right and you follow through and make sure your blade is all the way down you may have

To to uh do a little sizzling sizzling little whatever you got a knife motion right and you go in like this look it’s not complicated see not complicated right and and you know I I I have to tell you though this is my new Perry knife you know 50 years in the kitchen

When I saw a Perry knife knife with teeth you I kind of ser I go there par knife with teeth that ridiculous I’ll never use this you know how many par knife I got one two three four five this the one I use every day the one with the

Teeth it’s cool it can it really will anyway forget the knife so now let me go right guys what I want I’m going to do now I’m going to sew again I want to I don’t want to go too deep otherwise I I’ll cut underneath and I don’t want to

Go through but I want to go as deep as I can you see as deep as I can and I’m going to cut this way and I’m going to cut this way and it doesn’t matter how you do it at this point cuz we’re going

To remove all this you see if I cut it this way I find it’s a little easier to remove we’re want to do a little crisscross and especially when they very fresh eggplant and those are super Super Fresh they’re H they they tell you they’re not easy to remove so just

Wanted to show you how I do it and be careful with your knife cuz you don’t want to go underneath there and then what I I do is I take a ball right there and I go in like this you see and and it’s not

Exactly as easy as it looks you know it looks easy but trust me it’s not exactly easy you got to fight with it you know see you got to fight with it right and then what I do right there friends oh mama I got my let me get the

Pot hot cuz I’m going to saute the stuffing that I do inside so what I do is I scrape it and you know what I find also a good tool to do it is a a melon bow cutor if you want to go a little

Deeper you can go with a melon bow cut you don’t want to leave too much you want to leave about a quarter of an inch at the most you don’t want leave too much it’s okay if you leave a little bit don’t worry otherwise you’ll go through

You see friends right so now this is going to it’s going to get dark very quick so what I do is now is I take a little bit of olive oil with a brush beautiful olive oil I’m using my garlic olive oil so it’s going to have a really

Really nice lever no matter what it’s going to oxidize it’s going to turn brown you see look that’s the one I did earlier I did I want to show you and and I do this like this it doesn’t matter if it turns brown you’re not going to taste

Bad at all you see and then what we’ll do friends we put the like this right boom boom boom and then I’ll show you and let me change it really quick so you get an idea okay I’m going to continue to do the other ones later I just did a couple of them

So what I do is yeah I put them upside down but you see after a while they turn brown no matter what you do just turn brown and that’s okay there’s nothing wrong with it so what we do see this one we just did is Right 10 minutes from now

It’s going to be brown so now we’re going to put salt and pepper on them now make sure you’re generous with the olive oil yeah make sure you’re generous with the olive oil okay nothing wrong with that and then some salt you see generous with that too boom boom boom and then

Friends we’re going to pop it in the oven for about uh uh 25 to 30 minutes at 375° so I’m going to finish those letters so I don’t bore you to that you got the technique and now what we’re going to do we’re going to work on the

Stuffing then we’re going to put on the inside so on the inside let’s make sure we have the right temperature which is 365 365 we’re almost there I got a whole big onion right there and I got one pound of a a chicken sausage I got a spicy Italian chicken

Sausage you can use regular sausage you can use turkey sausage you can use whatever makes you happy and uh and or you can use ground beef you could use ground beef in that and it’ll be perfect right so we’re going to put the onion onion is always number one right we’re

Cooking the onion first and and again a little salt and pepper in there and and voila and um let me get a spoon here friends so now you know the idea came from Joe Joe is is came as a blessing to us is a a retired attorney that is working on cleaning up

My English in the recipe for our new book and like I said is a blessing for us because uh not only he write like a poet but he’s a cook and he loves to cook and he he’s taking all my poly written recipes and write them to

Perfection so uh little by little it’s a long it’s a lot of work but he’s doing it for the new book and uh that new book is going to be very special and uh so anyway he gave me this idea his Grand grandmother was doing this and I said oh

That’s a great idea so I’m making it my own and uh uh I hope he likes it so anyway sometime recipe come from uh the strangest places and uh and some Sometimes they come from the sh anyway friends I got the onion here I’m I’m I’m going to get them a little

More golden brown then I’m going to put the sausage and then uh I’m going to put this in the oven and then I’ll come back we finish the whole recipe together okay all right see you in a few minutes friends okay friends it’s been um a little while

Cuz it took me a little while to uh to saute everything get nice and golden brown I’m going to put the mushrooms in there now and uh we’re going to get rid of some of their water and uh we put a little bit of salt that helps us all the

Time remember mushrooms get full of water we don’t like water so what do we do we take it off all right so friends I’m going to now put the uh the eggplant I got them ready don’t worry about if they turn brown they’re going to be just

They’re going to be just fine we’re going to pop them in the oven I got the oven going at 375 375 we’re going to go in there for about 25 30 minutes you know what I I’ll I’ll let you know for sure when I take

Them out cuz I want them to be fairly cooked uh fairly cooked because everything I’m going to put in it is going to be fairly cooked you see the the eggplant we’re going to cook them in there and um and then we got um uh

Okay so we got bell peppers I cut them very small because they’re not going to be in there very long to cook right so small dice of bell peppers if you have them if you only have one color just put one color it’s not like oh I got to have

Red and I got to have green you know it’s okay if you have both of them great if you don’t well whatever you got I got a little bit of Ros my so I got this is a uh this is a uh half of a green bell

Pepper it must have been a big one and this is half of a red bell pepper and um so half and half right so I got a whole Bell peer in there I’m going to put about a tablespoon of fresh Rosemary and a tablespoon of fresh thyme and I’m

Going to put about a tablespoon and a half of chopped garlic but don’t go out there measuring you know you buy a little parsy whatever I mean time whatever you get if you get a little extra what you’re not going to be any good of course going to be good that’s

The inside of the plant that we took out and I got a a 28 Oz SC of crushed tomatoes and we got cheese for lat we’ll go talk about that later so the first thing we’re going to do now cuz the mushrooms are not going to lose all of

Their water but we’re not making sauteed mushrooms so I think we’ll be fine we’re going to put that uh that garlic right there put as much or as little garlic as you want okay that’s really up to you friends yeah the garlic is is very uh

It’s a personal choice all right so then we’re going to put the Bell paper Peppers voila then we’re going to put both of the bell peppers they starting to smell really good we’re going to put the the Rosemary and the thyme I always got a little extra and

Then we’re going to put our Tomatoes the whole can of 28 o tomatoes and then we’re going to put the egg plant we’re going to mix them we’re going to cook it very low we’ll cook it very low adding the eggplant and then we’re going to stuff

The eggplant we got right there with this beautiful mixture and then we’re going to put cheese on top of it going to put mozzarella and Parmesan Regan on top of it we’re going to mix that up really good and then we’re going to cook it at

A very low heat and and until the eggplants are cooked and this is going to be probably required just about as much time as it’s going to require to cook the eggplant so I’ll get the time going and uh I’ll measure it all up I test everything make sure it’s good in

The eggplant are going to release some liquid lots of it so we got to cook this at a very low heat because if you cook at a high heat friends it’s going to burn and then you want to check it up every so often all right so I’ll be back

I’ll be back to you when this is completely cooked when the eggplant are cooked and we’ll put it together and we’re finish in the oven with the cheese on top okay see you in a minute okay friends well they were in the oven uh about 40 minutes it takes a

While see I want them to be nice and U and soft and you take a toothpick and you see you see they soft you that’s why you don’t want to leave too much otherwise it just doesn’t cook and then you want to fill them up with all that

Goodies in there and then you want to be generous eh I did them all but I just take a big spoon and I fill it up you see and uh just like this you see friends now I don’t know about you but eggplant needs cheese yeah needs cheese right so I got

Mozzarella and I got parano so right there so we’re going to be generous with the cheese don’t be afraid to be generous with the cheese all right we’re going to fill them all up like really really good okay if somebody thinks it’s too much cheese you send them to the neighbor and see

What they go what they get over there actually you know nobody ever complains about my food I’m being very lucky you know when I was in a restaurant business I would check everybody how we doing how you like it everything good oh yes we like it every

We soften though somebody would say you know what too spicy for me is it cooked um too much for me was it no cooking off for every so often but rarely I I have to admit I’ve been very lucky all those years being in the food business I was

Very very lucky we made fantastic food no no wonder why we were we were the number one restaurant in Florida as a goom magazine for the longest time and then we uh uh in a cooking school uh we were the number one eating place in Fort lale for five years as of

Trip Advisor you would go to Trip Advisor where do we eat in for there well we no restaurant where a cooking school but everybody was saying number one for for five years number one place toat eating for over there was the cooking school and um and then we did

YouTube more fun so look guys little bit of Parmesan reg all right mozzarella you’re going to stink that’s a lot of cheese but it’s not it eggplant need cheese it just got to have it put them in the oven and when I come back you know what I’m going to

Serve them with I’m going to serve them with a bell pepper cooli and Jack is going to give you the recipe for that it’s delicious all right I got extra for me I see you when they nice beautiful golden brown and I got the coie and then

We can eat them I see you in the minutes okay friends they were not in there very long uh I I say 15 minutes 20 minutes uh you may have to put them into the brawler to really get the beautiful golden brown color if you and then I’m

Going to serve with a COI you can certainly skip that or you can put a nice little uh marinar sauce here that would be kind of nice you could do that or you can just creep the sauce but I love that bell pepper cooli if you have

Never made it it’s a no-brainer I’m telling you it’s really easy friends so they’re probably going to be very hot and that’s okay they’re supposed to be we’re going to go in there and and put it right there you see look simple no big deal put a little bit of a freshly

Chopped parity right there friends see it doesn’t need a lot I think it kind of brings it uh it just finishes up doesn’t it that’s it there’s less is more right I always say that but it’s true I always say through things there you go now I’m going to try I don’t know

If it’s going to be too hot I don’t think so I don’t think do you think it’s going to be too hot I don’t think so I think it’s going to be just fine I’m going to cut right in the middle of it what do you think Jack good idea right

All right so here we go wellow there’s nothing to show really I mean we know what’s inside there’s nothing to show besides a beautiful what do you think it’s going to be hot I don’t think so that’s okay though I like hot food if people say I bur I don’t burn

Myself I don’t burn myself I don’t burn myself I don’t burn myself I don’t bur myself I’m used to it look I’ve been doing this 55 oh M 55 years I think I’ve been doing it I don’t count anymore friends going to be 60 years soon I’m aging myself I

Go here we go ah hey is hot but it’s not too hot it’s delicious remember friends the importance of cooking the Shell First really really cooking it all the way through so before you stu it I hope you make it it’s wonderful I really enjoyed it remember thumbs up if you like the

Video don’t forget to subscribe to the channel and don’t forget to ring the bell friends thanks for watching wow that was delicious that was delicious and the cie really makes it I’m telling you I’m glad I I mentioned the cie for them because uh and we’re going to give them the link

For it because this is delicious wonderful let’s make a nice picture come make a picture of this one though