Beef, Tomato & Herb-Stuffed Eggplant

by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Serves 2 as a main course, 4 as a side

1 pound Certified Piedmontese tenderloin tips
2 medium eggplants, halved lengthwise
2 tablespoons canola oil
1 cup grape tomatoes, halved
3 Calabrian chilies, minced
2 tablespoons basil, chopped
3 garlic cloves, sliced
2 tablespoons extra virgin olive oil
¼ cup grated Parmesan
Juice of 1 lemon
Kosher salt and fresh cracked black pepper

Transfer the beef to a large mixing bowl and season with salt and pepper; set aside.

Preheat grill to high heat (425 to 450°F).

Score the inside of each eggplant (make diagonal cuts in both directions to make a crosshatch pattern) and season with salt, pepper, and canola oil. Transfer eggplant to the grill; grill each side for 5 minutes. Remove the eggplant from the grill and cover with plastic wrap; allow to steam for at least 15 to 20 minutes.

Preheat oven to 425°F. Scoop out the fruit of the eggplant (being careful not to tear the eggplant’s skin) and chop roughly; add the eggplant fruit to the beef, along with the tomatoes, chilies, basil, garlic and Parmesan. Toss to combine and season with salt and pepper to taste. Transfer eggplant skins to a baking sheet, and stuff each skin generously with the mixture. Bake for 20 to 25 minutes, until the cheese melts and the beef is cooked through.