Stuffed aubergine and stuffed marrow with veal mince and vegetables.
This is really two recipes in one post. The stuffed aubergine and the stuffed marrow, both using the same veal mince and vegetables mixture. Easy and tasty. Should you prefer make just stuffed aubergine or marrow on their own, I had both available therefore I made them at the same time.
Also, if veal mince is not available or you don’t like it that much, other minced meat can be used. Pork, chicken or turkey, even lamb or beef for a deeper, stronger taste.
In case of the vegetables used, again, use whatever you like, in the proportion that you like. The marrow and the aubergine flesh can be used in the mix, leave out the mushrooms…any combination you like.
- 400 grams of minced veal
- 1 piece of marrow (about half)
- 1 large aubergine
- olive oil
- salt, pepper, sweet paprika, ground caraway
- 1 egg yolk
- fresh parsley
Just some simple directions:
- Cut the base of the marrow so it can stand upright. Remove the seeds and some of the flesh, it’s quite easy to do. Like I said before, you could use these bits for the stuffing but then you’ll have a marrow stuffed with…marrow. The same with the aubergine, no need for the flesh, there’s enough meat and veg for the stuffing.
- Remove the flesh from the aubergine. Make some slits using a knife, but take care not to cut through the skin, and leave a bit of flesh on the inside.
- Sweat the small chopped and grated vegetables for a few minutes, keep aside.
- Brown the meat in the same pan, if it’s veal it doesn’t need much, should you use other meats make sure they are cooked well and drain any excess fat that’s coming out of the meat.
- Mix together the meat and the veg, season to taste. Add the egg yolk and plenty of fresh parsley.
- Stuff the aubergine and the marrow with plenty of the mixture. Add another pinch of seasoning.
- Bake at 180C, about 40 minutes, or until the marrow is soft but still has some texture remaining.
Other popular recipes using veal meat:
- Bolognese schnitzel recipe. Short video clip included.
- Calves liver, wild mushrooms and wild garlic in brandy sauce.
- Veal and potatoes stew, a traditional Romanian recipe.