Don’t these look pretty?
Eggplant always look appealing to me. They’re so visually stunning in their gorgeous deep purple jackets, and whenever I see them flirting with me like that, I instantly want to buy a dozen. But then I find myself stumped for ideas of what to do with these beauties, since I haven’t gotten much farther than Baba Ganoush or ratatouille, and the stuffed eggplant recipes I’ve tried before all sort of came up kinda ‘blah’… like Miley Cyrus’ performance at the VMA’s last night.Right?! Good Lord!
Until recently, stuffed eggplant weren’t our thing. That is, until I saw a recipe for moussaka I had clipped back in the day when people still clipped recipes out of magazines using scissors. The horror! Either way, I made a note to my foodie self that I should make moussaka again soon, but since I have to cut back on carbs and starch, what with Satan playing tricks with my blood sugar lately, I was trying to think of a way to do this sans potatoes… and then BINGO!, it totally dawned on me I could simply make the meaty deliciousness and stuff that directly into an eggplant. It was a stroke of genius that I completely credit to the glass of Pinot Grigio I enjoyed in my other hand. So much for the blood sugar thing, but hey, Rome wasn’t built in one day either.
These turned out really good and I think we’ll have them in regular rotation. And if you wanted to make this vegetarian, you could totally replace the meats with a whole grain like quinoa, or whatever it is you fancy instead of meat.
GREEK STUFFED EGGPLANT
(Adapted from a recipe for moussaka)
– 4 medium eggplant
– 2 onions, diced
– 1 small red bell pepper, finely diced
– 2 Roma tomatoes, seeded & diced
– 8 oz of ground pork
– 1 lbs lean ground lamb (or beef)
– 1.5 Tbsp of ground cinnamon
– 2 Tbsp of fresh oregano, chopped finely
– 1 clove of garlic, minced
– 1/3 cup of toasted pine nuts
– salt & pepper, to taste
– olive oil
– Parmesan cheese, for garnish
– freshly chopped parsley, for garnish
Preheat oven to 400F.
Cut eggplant in half, and with a spoon, scoop out flesh. Set ‘shells’ aside on a lined baking sheet.
In a heavy bottom pan, heat a splash of olive oil over medium-high heat. Add chopped eggplant, garlic and onions, and sauté for 5 min until beginning to soften. Add diced bell pepper and cook for a few min longer.
Add meats and crumble whilst cooking in the vegetables. Add cinnamon, oregano and salt & pepper to taste. Add a pinch of cayenne for more heat, if desired. Simmer for 5-10 minutes until meat is browned.
Fold toasted pine nuts and diced tomatoes into meat, and scoop mixture into hollowed eggplant to form a little dome in each one.
Cook eggplant in hot oven for approx. 20-30 min until crisp browned and heated through.
Before serving, sprinkle with some freshly grated Parmesan cheese and parsley over the top.