Stuffed Eggplant (Part Two of my Dracula Dinner)

More Halloween goodness!

If you believe Halloween is all about peanut butter taffy and weird chocolate candy which I *swear* is not the same as the regular recipe (damn you, fun size Snickers!) – well, take heart (lol!). Because there is so much more Halloween food to be had.

Back to the “Food of Dracula.”

I loved Paprika Hendl, and that was a simple if not easy dish, but I was more challenged by the description of “Egg-Plant Impletata.” Google was of little help. It turns out that “impletata” just means “stuffed” in Romanian (well, according to the internet, anyway – any Romanian readers care to correct me?).

So, there are approximately *no* Romanian eggplant recipes out there, but there are lots of Turkish and Italian stuffed eggplant recipes. Dracula describes the eggplant thusly:

“Egg-Plant stuffed with forcemeat, a very excellent dish, which they call ‘impletata.'”

I weeded through several recipes and kind of decided “forcemeat” meant “sausage.” I hobbled together some recipes, and this is what I prepared:


2 Medium Eggplants
1 pound of Italian Sausage
4 garlic cloves, minced
Some basil
1 cup of chopped tomatoes
Salt and pepper
Olive oil

First, I sliced the eggplant, scooped out the middle, then salted the pieces and the shells for 30 minutes.

Second, I rinsed the eggplant, mixed it with the sausage, garlic, basil, tomatoes, and salt and pepper, then stuffed the shells and baked them in a pan greased with olive oil at about 350 for about 30 minutes.

Here’s what they looked like when they came out of the oven:

It was FABULOUS – but I don’t know how it would freeze, as we had no leftovers.

We also enjoyed the plum brandy of Hungary – suggested by Count Dracula himself!


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