Stuffed EggplantApril 2, 2009 at 1:11 am | Posted in recipes | 5 Comments
Tags: asparagus, carrots, eggplant, lentils, rice, tomatoes
I love deals as much as the next girl so I was pretty pumped when I found a humungous eggplant on the reduced price produce rack at Harris Teeter. I got a monster eggplant for 75 cents!!!
I searched high and low for what I wanted to do with this beauty. Recently we’ve just been cutting the eggplant up and roasting it so I knew I wanted to do something different from that.
So after a lot of searching I got the idea to do a Stuffed Eggplant.
First I cut the top and bottom off the eggplant then cut it lengthwise.
Then I scooped out the middle of the eggplant, leaving a 1-2” thick layer and cut the scooped out middle part into cubes.
James was nice enough to start dinner before I got home by cooking 1/2 c. of brown rice and 1/2c of lentils in some water with Better than Bullion in it. I walked into a house already smelling delicious!
I sautéed some frozen asparagus from Trader Joes in some olive oil and garlic. I removed those from the pan and put the cubed eggplant, a drained can of diced tomatoes, 1 copped carrot and a big handful of chopped spinach into the skillet.
I sautéed that until everything was soft, adding in some soy sauce, rice vinegar, salt + pepper, and the juice of half of a lemon along the way.
Then I layered everything up into the eggplant. First the rice mixutre, then the asparagus and then the veggie mixture.
I put it in the oven at 375* for about 20 minutes.
The eggplant collapsed a little as it got softer in the oven so it wasn’t the prettiest thing. I’m having a hard time with the whole making my food pretty thing! It sure looked pretty BEFORE I put it in the oven (above) but afterward it all kind of fell apart and the colors weren’t as vibrant. Boo. Oh well, it still tasted good.
The rice wine vinegar was a nice compliment to this meal. I liked the contrast of the vinegar to the almost gravy like taste of the rice + lentils. Oven roasted eggplant is always delicious too. It takes on such a nice and meaty texture.
This recipe made a ton of food so I know James will have stuff to eat while I’m gone!
I can’t wait to go to New Orleans tomorrow! I will definitely try to take pictures of some of the delicious eats I know I’ll be having!
Time to finish up packing and go to SLEEP! I’m absolutely exhausted!