Sunday, May 17, 2009

Stuffed Eggplant

These days I’ve been cooking light and as easy as I can. The new gardens are taking more time than I expected, but I find myself unable to leave them once I get working. At the end of the day the last thing I want to do is prepare a large dinner meal. But on the plus side, the spinach and ruby chard are just about ready to pick! Here’s a dish that I make often and so simple to prepare or can be made ahead and heated just before serving. You can add any veggies you like to this dish. I used mixed sweet peppers, shallots, and garlic along with some frozen corn I had on hand…along with the star of this dish, the eggplant. I prepared this early in the morning, so I could just pop it into the oven at dinnertime.

· 2 medium eggplants
· ½ cup frozen corn
· 2 shallots finely chopped
· 3 garlic cloves, minced
· ¾ cup diced sweet peppers
· 2 TBLS olive oil
· 2 TBLS minced fresh parsley
· ½ tsp summer savory, minced
· 1/4 teaspoon minced fresh thyme
· sea salt & ground pepper to taste
· 2 oz crumbed feta cheese
· 3 oz shredded fontina cheese
· 1 egg, beaten
· 1/2 cup water

Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp and set shells aside.
In a large skillet, saute the eggplant pulp, corn, shallots, peppers and garlic in oil until peppers are just tender. Stir in herbs and seasoning. In a separate bowl mix cheeses and one beaten egg together. Add cheese mixture to sautéed vegetables. Spoon mixture into reserved eggplant shells. Sprinkle with paprika. Place in an ungreased baking dish and pour water into bottom of pan..
Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and bake 5 minutes longer or until cheese is lightly browned. Enjoy!


Ciao Chow Linda said...

How funny is it that we both posted stuffed eggplant on the same day! I love your version too with the feta and fontina. yumm.

Anonymous said...

Yes, I just came from Linda's site. Great minds, you know? haha
I understand about working in a garden all day. When I did come in and take a shower, all I wanted was a dandelion salad and a hunk of bread with a little wine :)

YankeeSoaper said...

Too funny indeed Linda! :) What I didn't post, was that I also made up a tray of fried eggplant.. I'd eat eggplant for breakfast if if could LOL Just love it!

YankeeSoaper said...

You are a hoot Maryann! :) That's what I had last night.. dandelion greens, cece salad..skipped the bread, and the wine's a must. LOL xox

Karen said...

This looks yummy... love the corn in it, too!

Daziano said...

YUM! My mom uses to make this too!

YankeeSoaper said...

Thanks Karen!

YankeeSoaper said...

Daz--Your Mum must have been a great cook! :)

Laurie said...

What a beautiful dish. The last photo would be great in your cookbook! :)

Anonymous said...

Just stopped by to give you a virtual hug! How ya doing, my pal?
Don't work too hard ok?

Marta said...

Eggplants in any way shape or forms make my heart melt. Seriously, they have a way to weaken my knees! This looks fantastic!
I'm new to your blog, but I've loved everything I saw int he quick peek around. I like your approach to Italian dishes and ingredients in general. Glorious photos too, very appealing :)