Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 Servings
- 2 eggplants (large)
- 1/2 Spanish chorizo sausage
- 1 thick slice jamon serrano
- 1 lb lean ground pork
- 1 yellow or white onion
- 1 clove garlic
- 1 large tomato
- 8 oz. tomato sauce
- a few tablespoons bread crumbs for topping
- olive oil
Note: Tradtionally, this dish is prepared with a sausage from Mallorca, called sobrasada. If you live in Spain, sobrasada should be available in your local market. If you live outside of Spain and you are lucky enough to find a local Spanish meat market that makes their own sobrasada, add 1/4 lb. of “sobrasada” to the filling when sauteing the pork mixture.
Heat oven to 350F degrees. Rinse eggplants and cut in half lengthwise. Cut out the pulp in the center, leaving about a 1/3-inch rim around the outside. If too much pulp is removed, the eggplant will not keep its shape when it is cooked.
Chop pulp into small pieces and set aside.
Place a couple tablespoons of olive oil in a large, heavy-bottomed frying pan and heat on medium. When hot enough, place eggplants in pan and brown on both sides, careful not to burn them. Remove and set aside.
Peel and finely chop the onion and garlic. Dice tomato. Cut the ham into small pieces (1/4-inch or less).
In a large mixing bowl, mix together the eggplant pulp, onion, garlic, tomato and ham with the ground pork.
Heat a large, heavy-bottomed frying pan on medium. Pour in 2 tablespoons of olive oil and cook the pork mixture on medium to medium-low heat. When the meat is almost cooked, add the tomato sauce and stir. Continue to cook on low for another 5 minutes. Remove from heat
Spoon the pork filling into the eggplant halves and place in a ceramic or glass baking dish. Dust with bread crumbs.
Bake in oven on center rack until top turns golden brown.