Gorgonzola Take 2: The Promise of Spring

Looks like Gorgonzola will be a Triple Play after all.

This is Gorgonzola-stuffed eggplant. Original recipe calls for mozzarella, which is fine. I’ve tried it, but I think eggplant works better with stronger cheese because it needs a strong partner. Whatever cheese you use, I would suggest using a strong flavor and liquid-y cheese.

And for the same reason, I opt for basil leaves instead of parsley.


I also realize since I have an electric griller on loan, might as well use it. I forgo roasting the eggplant 30 mins in the oven for grilling them 5 mins flat. Ha! I opt for Panko breadcrumbs as the final coat for extra crunch.



This doesn’t look a lot, but trust me it’s filling, so you might want to watch out.

GORGONZOLA-STUFFED EGGPLANT
(adapted from Bon Appetit)
makes about 10-12 balls

6 slices (1-cm thick) of large eggplant
2 large eggs
1/4 C grated Parmesan
3-4 tbsp (normal) breadcrumbs
2 tbsp chopped basil
gorgonzola cut into 12 small cubes
black pepper
salt
1.5 C panko bread crumbs for coating
1.5 tbsp all purpose flour
oil for deep frying

  • Grill the eggplants for 5 mins in the electric griller, or bake it in oven 175 C for 30 mins till soft.
    Let it cool down a bit before transferring to food processor. Pulse several times but still firm, not mushy.
  • In a medium bowl, add in the eggplant, 1 egg, parmesan cheese, your normal breadcrumbs and basil. Generously season it with pepper and mix well. If the mixture is too wet, add more breadcrumbs.
  • Using ice cream scoop, scoop half a ball and transfer to a plate. When done, stuff each mixture with one cube of gorgonzola, roll the mixture in your palm until it forms a ball and set aside. Repeat till all is done.
  • In a bowl, mix 1 egg with 1.5 tbsp flour. Whisk well till it reach a consistent batter.
  • On a plate, mix in enough panko breadcrumbs, sprinkled with salt and pepper.
  • Dip or coat the stuffed ball with the egg-flour batter and transfer onto a plate with panko breadcrumbs.
  • Fry in a wok or a skillet until brown, turning often. Drain and serve while hot and cheese is melting.

Note: I didn’t add any salt in the eggplant mixture because the gorgonzola alone is sufficient for us. But you can add if it’s not salty enough for you.

Finally, pour some red wine and listen to the beautiful voice of Jane Monheit. Have a jazzy weekend. We’re hanging out on the balcony tonight cause spring is coming!

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