7 September 2015 Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant

September 7, 2015 By

 

I try to abide by my #MeatlessMonday promise when I can and am always looking for ways to use more vegetables in my diet so this weekend, I found beautiful mauve round eggplants that I prepared two ways – meat-stuffed and vegetarian.

These single-serve eggplants are great to fix on the weekend to bring for work lunches during the week. They’re also beautiful served as a starter at a dinner party and a breeze as they can be made in advance and reheated in time for dinner.

Ingredients:

  • 2 cups cooked Spanish rice, homemade or commercial (I used Goya brand Arroz con Tomate)
  • 4 ounces crumbled Feta cheese
  • ½ tsp. dried mint
  • 2 Tbsp. golden raisins
  • 4 Tbsp. Easy Greek Vinaigrette
  • Two small mauve round eggplants (or any small round eggplants)
  • ½ tsp. sea salt
  • 1 Tbsp. olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the rice, Feta, mint, raisins and 2 tablespoons of Greek Vinaigrette. Set aside.
  3. Using a paring knife and a teaspoon, remove the very top of the eggplants and then remove most of the pulp from the interior being careful not to pierce through the outer skin. See photo as reference.
  4. Rub the sea salt on the inside of each eggplant.
  5. Fill the cored eggplants with the rice stuffing then drizzle with the olive oil.
  6. Place the stuffed eggplants in a Pyrex baking dish with tall sides. If the eggplant won’t stand up straight, use a crumpled piece of foil to create a small “stand” for them.
  7. Bake for 30 minutes and either serve hot or at room temperature with a drizzle of the remaining vinaigrette.

Serves 2.

Filed Under: American, Cheese, Entrees, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
1 June 2015 Almost Guilt-Free Individual Eggplant Parmesan

Almost Guilt-Free Individual Eggplant Parmesan

June 1, 2015 By

Eggplant ParmesanSometimes, when I’m in the grocery store, produce just speaks to me. On this last trip, eggplants screamed for me to take them home (well, seemed like they were screaming).

While I love breading and flying eggplant for eggplant Parmesan, I wanted this version to be less indulgent and lighter so I grilled sliced eggplant and made individual servings.

This technique of making single servings guarantees we won’t overeat, well, unless we decide to have a couple of servings.

The use of my Basil-Packed Marinara Sauce keeps this dish fresh and is a good use of basil and tomatoes as crops are plentiful.

Ingredients:

  • 1 large, medium girth eggplant, sliced in 8 thin disks
  • 2 Tbsp. olive oil
  • ½ tsp. each salt, pepper
  • 3 cups Basil-Packed Marinara Sauce (could use store-bought)
  • ½ cup grated Parmesan cheese
  • 1 cup grated Mozzarella cheese   

Directions:

  1. Preheat oven to 400 degrees.
  2. Lightly oil each side of the eggplant disks then salt and pepper them. Heat a grill to medium-high heat and grill the eggplant disks for 3 minutes on each side. Alternatively, use a grill pan to cook the eggplant.
  3. Place 4 ramekins on a baking sheet. Add a tablespoon of marinara sauce to each ramekin and top with a grilled eggplant disk. Top each eggplant disk with ½ teaspoon Parmesan and 1 teaspoon Mozzarella. Add a tablespoon of marinara, another eggplant disk and top with the remaining cheeses.
  4. Cook the eggplant Parmesans for 10 minutes, turn the broiler to high and cook an additional 4 minutes or until the cheesy tops have browned.
  5. Serve as a starter or as a side dish alongside grilled Italian sausages with the remaining marinara sauce.

Makes 4 side dishes.

Filed Under: American, Cheese, Italian, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , , , ,
6 September 2014 Roasted Eggplant with Garlic Cumin Yogurt Dressing

Roasted Eggplant with Garlic Cumin Yogurt Dressing

September 6, 2014 By
Scored Eggplants

Scored Eggplants

I love this Roasted Eggplant with Garlic Cumin Yogurt Dressing recipe so much…especially for #MeatlessMonday when I need inspiration.

Last week, my Bracco Farms CSA was beautifully filled with various eggplants. I love eggplants but don’t cook many meals with them besides the old eggplant Parmesan favorite.

While looking at delicious-looking photos of eggplants on Pinterest (are we connected there?), I found this uber simple yet delicious recipe that will now become part of my repertoire.

Ingredients:

  • 1 medium eggplant
  • 2 Tbsp. olive oil for brushing
  • Salt and pepper to taste
  • ¼ cup Greek yogurt
  • 1 Tbsp. Extra virgin olive oil
  • 1 garlic clove, finely minced
  • ¼ tsp. ground cumin
  • ½ tsp. each salt and pepper

Eggplants with Yogurt DipDirections:

  1. Preheat oven to 375 degrees.
  2. Slice the eggplant lengthways. Using a sharp paring knife, score the cut side of the eggplant in a diagonal crisscross pattern – don’t cut though skin.
  3. Place the eggplant halves, skin side down, on a baking sheet and brush the scored sides with olive oil. Sprinkle with salt and pepper and roast for 35 minutes or until nicely browned.
  4. While the eggplant is roasting, combine the remaining ingredients in a small bowl, adjusting the seasonings to taste. Refrigerate until ready to use.
  5. Plate the roasted eggplant halves and spoon dipping sauce on them. A drizzle of extra virgin olive oil can also be added, but is optional.

Makes 2 starters or 1 entrée.

(Inspired by this recipe).

Filed Under: American, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,