Ellen: Wolfgang Puck Academy Awards Governor’s Ball
Wolfgang Puck is one of the most famous chefs in the world and this year marks his 20th anniversary of cooking for the Academy Awards Governor’s Ball. So he came by Ellen to show off some of his recipes.
He made some recipes that will be at the Academy Awards Governor’s Ball. He made his Pad Thai Noodles with Tofu recipe and his Baked Vegetable-Stuff Eggplant recipe. Both recipes are vegan because Ellen likes vegan dishes. Check it out below!
Ellen: Wolfgang Puck Baked Vegetable-Stuffed Eggplant Recipe Ingredients
- 1 medium red onion, trimmed, peeled, and cut into 1/4-inch dice
- 2 zucchini, trimmed and cut into 1/4-inch dice
- 2 orange bell peppers, or yellow, red, or green bell peppers, halved, stemmed, seeded, deveined, and cut into 1/4-inch dice
- 1 medium fennel bulb, trimmed and tough outer layers discarded, cut into 1/4-inch dice
- 6 to 8 ounces mixed wild or cultivated mushrooms, wiped clean, stems trimmed, larger ones halved and cut into 1/4-inch slices, smaller ones sliced, halved, or left whole depending on size
- 1/2 pound plum (Roma) tomatoes, cored, halved, seeded, and cut into 1/4-inch dice
- 2 garlic cloves, minced
- Leaves of 1 thyme sprig, chopped
- 4 to 6 fresh basil leaves, stacked, rolled up lengthwise, and thinly sliced into julienne
- 1/4 cup extra-virgin olive oil, plus extra for brushing
- Kosher salt
- Freshly ground black pepper
- 2 Chinese eggplants, each 10 to 11 inches long, or other long, slender Asian eggplant varieties of similar size
Wolfgang Puck: Ellen Baked Vegetable-Stuffed Eggplant Directions
- Start by preparing the stuffing. Heat 1/4 cup olive oil in a large skillet over medium heat and toss in the onion. Saute until transparent, stirring occasionally, for about 5 minutes.
- Then toss in the garlic, thyme, salt, pepper, mushrooms, bell peppers, fennel, mushrooms, and tomatoes. Reduce heat. Stir to prevent sticking occasionally and cook for about 20 minutes, until veggies are tender.
- Stir in the basil for the last couple of seconds and transfer it all to a bowl. Set aside.
- When you first start to cook the vegetable mixture, put the wire rack in the center of the oven and preheat the oven to 450 degrees.
- While the veggies cook, prepare eggplants by cutting each one in half lengthwise and scoring the flesh on the inside in a crisscross pattern with a sharp knife. The lines should be about 1/4 inch deep and 1/2 inch apart. Oil the cut side of the eggplant with a brush and season well with salt and pepper.
- Put the eggplants with their cut side up on a baking pan and cook it in the oven for about 7 to 10 minutes, until they’re tender.
- Spoon veggie mixture on the eggplant halves. Gently press down to make sure that it mounds evenly. Return dish to oven and cook for about 7 to 10 more minutes.
- Transfer eggplant halves to a serving platter. If you’d like to serve these as an appetizer, cut each eggplant in half to serve as 2 pieces. Serve warm or at room temperature.