Stuffed Eggplant

As you can see from the photo, this meal (from a few weeks ago) didn’t solely consist of stuffed eggplant — my roommates and I also stuffed two homegrown artichokes from the plants in the front yard and grilled some sausages to even out the plate. The flavors worked so well together; it was the perfect summer dinner. And a wonderful roommate dinner.

We whipped it up spur of the moment, using what we had in the kitchen and growing in the yard. So feel free to experiment!

I made this for my parents when I went home the next week, and they loved it, too. So consider it mom and dad approved.

Ingredients (serves 2 to 3)

2 medium to large eggplants

1 to 2 cups water

1 lemon, juiced

1 roll of soft, creamy goat cheese

A large handful of pine nuts, toasted

2 to 3 sprigs of fresh rosemary, minced

2 cloves garlic, minced

Salt and pepper, to taste

Directions

1. Halve the eggplants length-wise. Using a knife and spoon, scoop out the middle, leaving about a 1-inch boarder of flesh. Chop the scooped out flesh and set aside. Quarter the eggplant halves.

2. Add the water and lemon juice to a large pan (or two if needed). Lay the eggplant quarters skin-down in the water and heat to a gentle simmer. Add the the scooped out flesh into the water. Simmer about 15 to 20 minutes or until the flesh of the eggplant quarters is soft and yielding to a fork.

3. Meanwhile, in a small skillet, add a little olive oil and gently toast the pine nuts until golden brown. Then, when toasted, remove from heat and let cool a minute or two; then mince.

4. Place the goat cheese in a medium-sized mixing bowl. Add the rosemary, garlic and minced toasted pine nuts. Add a spoonful or two of the water-lemon juice mixture from the eggplant pan and mix until creamy.

5. When the eggplant is finished cooking, place eggplant quarters skin-down and scooped-side-up into a baking dish. Spoon the chopped eggplant flesh from the pan and add to the goat cheese mixture.

6. Add spoonfuls of the goat cheese mixture into the hollowed-out parts of the eggplant. Then broil in the oven for 7 to 13 minutes, keeping an eye on it, until the tops of the goat cheese begins to turn golden brown. Remove from oven and enjoy with salt and pepper. (You can also stuff some artichokes this way. Best served with some spicy sausage as a side.)

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Tags: , , ,

Categories: Main dish, Season: Summer

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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