intuitive cooking, sensible eating.

Work-In-Progress Stuffed Eggplant

Last night I made stuffed eggplant.  It was not as delicious as I would have liked.  I have come to the conclusion that perhaps it needed more salt, more cheese, and an egg mixed in before baking.  So, bear that in mind if you decide to recreate this exactly.  However, the premise is something that can be worked with and taken many different directions.  It can be seasoned to your particular tastes–you could turn it into a curried stuffed eggplant, or make it Mexican style by adding cilantro, chili powder, and jalapenos.

This does, however, provide some insight into the way I tweak recipes.  Not everything I make turns out great, and being able to pinpoint exactly what a recipe needs can be tough. For this recipe, I would add: sun dried tomatoes, chopped kalamata olives, capers, and an egg to the stuffing mixture. I would also use tomato paste instead of the diced tomatoes.  It would probably also be a good idea to let the eggplant pulp drain off some liquid before adding it to the saute. If anyone makes this, let me know what you did.

Greek Stuffed Eggplant

1 medium eggplant,  halved

1/2 large sweet onion, minced

2 cloves of garlic, minced

1 cup mushrooms, chopped

1/s can of diced tomatoes WITHOUT the liquid.

2 tbsp olive oil, divided

2 tbsp minced parsley

salt and pepper to taste

1/2 tsp oregano

1/4 tsp cinnamon (roughly)

1/4 tsp ground coriander (roughly)

feta on top (as much as you like)

1/4 cup panko on top

1.  Preheat oven to 400.  Cut the eggplant in half, and use 1 tpsb oil the bottom of each half and place in a baking dish.  Roast it for about 20-30 minutes until it is looking soft.  Let it cool a bit while you are chopping up the rest of the vegetables.  When it has cooled, carefully scoop out the pulp from the shell.  This will be added into your saute later.

2.  Heat the other tbsp of oil in a pan, and saute the onions and garlic.  Add some salt and pepper, then toss in your mushrooms and red bell pepper. Season with the cinnamon, oregano, and coriander. Saute over medium high heat for about 10 minutes.  Add in the tomatoes and eggplant pulp, and wait until the liquid has reduced.  Add in parsley at the end.

3.  Spoon the mixture into the eggplant shells, and top with the panko and cheese.

4.  Set oven to broil and brown the tops, then serve!  Drizzle with olive oil if you like.



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