Tuesday, January 24, 2012

Stuffed Eggplant

Hallowed out eggplant brushed with olive oil and cracked pepper

The eggplant guts

Stuffed with goodness

Still winding down from the detox...or easing out of it. Either works. Everything about the stuffed eggplant was delightful except for the eggplant. That is, the shell of it, not the stuffing. It had a rubbery texture. And not in the good way. I ate most of it, but I couldn't bring myself to finish it.

Stuffed eggplant
Adapted from Total Detox Plan

1 eggplant
1 onion
5ish garlic cloves
1/2 tsp. honey
1/2 Tb. coriander
1/2 Tb. parsley
1/2 tsp. nutmeg
handful of tomatoes, chopped
handful of pine nuts
handful of spinach

Preheat oven to 350. Cut off leafy ends of eggplant than place in boiling water and boil for 10 minutes. Drain, plunge into cold water until cold enough to handle. Cut in half, lengthwise, scoop out guts, place guts in bowl. Brush hallowed out eggplant olive oil and cracked pepper. Bake for 30 minutes. While it's baking heat up garlic and onion until soft. Add tomatoes, honey, spices and herbs and simmer for 15 minutes. Add eggplant and pine nuts and simmer for an additional 10 minutes. When the eggplant shells are almost done baking add the spinach to the tomato mixture until just wilted. Fill shells with tomato mixture and serve.

I also happened to have leftover rice with carmelized onions, so I filled the shells with that on the bottom, and than topped it with the tomato mixture.

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