Last week in my What’s in the Garden Post , I shared that my eggplants were still producing. I harvested three large eggplants to make stuffed eggplants.
First I washed and placed them on a towel to dry. Then I cut them in half and scooped out the flesh of the eggplant and put in in a colander with salt to rest for a while. I also sprinkled salt on the inside of the shell of the eggplant. The salt helps draw out some of the water and bitterness.
I then heated a tablespoon of olive oil in a large skillet, and added ½ a cup of onions, ¼ cup of bell peppers and ¼ cup of celery. After a few minutes, I added a pound of ground meat. While the meat was browning, I rinsed the salt off of the eggplant in the colander. When the meat was browned, I added a can of tomato sauce and the eggplant. I added about a ½ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of red pepper. Season according to your taste. I allowed this mixture to cook until tender.
Then I added ½ cup of quinoa and ¾ cup of mozzarella cheese. You can substitute rice for the quinoa or leave it out altogether.
Finally, I rinsed the salt off of the eggplant shells and dried them with a paper towel. Then I coated both sides of the eggplants with olive oil and placed them onto a baking sheet. I stuffed each eggplant half with the filling and sprinkled mozzarella cheese on top.
Lastly, I baked them in the oven, at 350 degrees Fahrenheit. Since the filling is already cooked, you just need to cook until the cheese is melted and lightly browned.
With the Christmas holidays in a couple of weeks and lots of parties and dinners to attend or host, you might want to try this recipe. Enjoy.