Stuffed Eggplant
Ok, so I decided to go out on a limb and try something a little different! I normally take easy street when cooking, but I wanted to glam up my food for you – in hopes that you try it!
Sadly, I will never make my stuffed eggplant like this again, that is, unless I am entertaining distinguished guests. Ha! Fat chance!
I did have a lot of fun taking photos of this dish, doesn't it look like it is going to hop away? Looks like a member of Veggie Tales – without the eyes and mouth, that is! Ok, so truth be told, I wanted to give you some elegance. How did I do? The challenge of gutting the eggplant was tiresome, eating it was just as difficult. I really didn't want to cut into it, it's just too pretty. Anyway, take my advice – make this dish, BUT most importantly, slice the eggplant lengthwise, gut it, and cook it up.
A truly delicious dish! It is versatile, can be made with or without meat and still be savory!
Here's what you need!
4 small eggplant
2 cups cooked white rice
1 16oz container whole tomatoes, chopped. Reserving liquid!
1-2 cups tomato sauce
1 heaping tablespoon Italian seasoning or any flavors you like!
1/4 cup grated parmesan cheese
1 or more cloves of garlic depending on your taste, minced
1 cup of broth, your choice of flavor
1/2 of your favorite meat
Salt and pepper to your taste.
Here's what you do:
Slice off the top of the eggplant and gently hollow out the inside, careful not to get to close to the skin. Roughly chop the eggplant that you removed from the inside and set aside. Place hollow eggplants in a deep pot, fill the pot with water and 1 cup of broth. Bring to a boil, turn down the heat and gently boil for approx 5 minutes, then drain. Place eggplant on paper towels and let cool.
*Throw the tops away or reserve for presentation!*
In a skillet on medium-high heat, meat and cook until medium rare. (the meat will finish cooking in the oven… Drain any grease. Return the meat to the pan, add olive, chopped eggplant, chopped tomatoes & garlic. If you choose to not use meat then just omit the meat. You can also add any other ingredients you selected at this point. Cook until the eggplant is lightly softened. Turn heat off and add half of the reserved tomato juice, cheese & rice. It should be slightly thick mixture. Mix all ingredients together.
Cooking options!
Option 1: Scoop mixture into each eggplant, fill until flush with the top. Place each stuffed eggplant in a deep sided baking dish, topside up. Add 1 cup of tomato juice to the bottom of the pan. Use to coat the eggplant during cooking. Baste every 10 minutes. Bake at 325 for 30 minutes.
Option 2: Scoop mixture into each eggplant. Careful not to tear it. Fill to about 1/4 full. Place each eggplant top side up back into the deep pot. If there is extra room use a coffee cup to fill the gap. Finally, add the 2 cups of tomato juice and any other leftover juice into the pot. The liquid should come within 3/4 up the stuffed eggplant. If you need more liquid, add water.
You can also add a tablespoon of tomato sauce to the top of each eggplant. Bring all to a gentle boil. Boil for 10-15 minutes. Careful when removing the eggplant from the pan, they tear easily!!!
Option 1 is the easiest. Option 2 is hard only because you have to be creative with the pot so not to let the eggplant tip over and not tear them when you remove them from the pot….
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This recipe was too easy! I hope you enjoy it!
Take one box of angelfood cake and prepare according to directions. Once you fill the baking dish insert your chopped fruit of choice, or if using blueberries or raspberries add them whole. Press the fruit lightly down and bake according to the box. Slice and eat when cool. Do not refrigerate, store in an airtight container…
Enjoy!
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Pappardelle pasta served with pesto, pulled rotisserie chicken, julienned zucchini & onion
This dish came about very last minute, a true throw together meal. Luckily, these can be the best dishes. I wasn't trying to come up with something for the website, or have a great dish for a fancy photo-op, just making dinner to feed a hungry man!
I have to tell you – my husband and I found this dish to be absolutely delicious! It was inexpensive, quick and VERY easy! I would assume that you could even get a kid to eat this creamy deliciousness! So here is what I had on hand: fresh zucchini, onion, parmigiano cheese and pesto. I had to buy a rotisserie chicken (hot off the rotisserie) and the pasta.
Ok, I didn't have to buy the pasta, I could have used what I had on hand – I really wanted to thick ribbons of pasta. There, now you know my truth! It was worth it….. Please feel free to comment at the end of the post and let me know if you try it. I would love to hear if you loved it as much as we did and also if you changed anything up. Happy eating!
Ingredients:
- 2 tablespoons of grapeseed oil, or your oil of choice
- 1 box Pappardelle pasta (or any egg noodle pasta) Cook pasta according to box
- 1/2 cup pesto (fresh or jarred)
- 1 medium zucchini skin on, cut julienned
- 1/2 yellow onion, cut julienned
- 1-1.5 cup cooked rotisserie chicken
- Pancetta, diced
- Parmigiano cheese for garnish
What to do:
In a skillet add grape seed oil. Once oil is hot, add 1/2 julienned onion cook for 2-3 minutes med high. Next add 1 medium skin on julienned zucchini – cook for 2 minutes. Finally add both the 1-1.5 cups cooked rotisserie chicken and 1/2 pancetta. Cook until warmed through. After pasta is cooked drain and immediately add the pesto and toss. Next, to the pasta add in the chicken and veggies. Sprinkle with parmigiano cheese. Enjoy!!!
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Sometimes the simplest ingredients are the best! MMMM Summer comfort food!
Grilled cheese on Hawaiian buns:
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Cheese
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Avocado
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Red onion
- Virginia Ham
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Garlic sprinkled on top of the buttered buns
Slice the buns in half and stack your ingredients, next place in a fry pan cook on medium heat, turning once. Careful not to knock it all over.
Eat, enjoy, be happy!
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Ingredients:
- 6-8 small/medium red potatoes, cubed
- 1/2 sweet yellow onion, roughly chopped
- 1 tablespoon tarragon
- 2 teaspoons sweet paprika
- 1/2 teaspoon each sea salt and pepper
- 1/4 olive oil
Toss all ingredients together in a bowl and mix well. Place potatoes in foil and lightly crinkle in sides, no need to close completely. Grill on medium high until it reaches a desired tenderness, stirring occasionally. I grilled for about 30-45 minutes.
If baking, cook at 400 degrees for approx +/- 30 minutes
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Ingredients:
- 1 pound ground lamb
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1 bunch fresh Asparagus, end tips trimmed (about 27 spears)
- 10 slices thick cut bacon, uncooked
- 1/2 cup panko + extra if needed
- 1 egg yolk
- 1 tablespoon garlic
- 1 tablespoon paprika (sweet not smoked)
- 1 tablespoon cardamom
- 1 teaspoon each of sea salt and ground pepper
- 3-4 threads of saffron
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1 tablespoon Shawarma Spices (or any mixture of Mediterranean spices)
In a bowl combine all ingredients except the bacon and asparagus. Mix well, if the meat becomes sticky add a little olive oil. Once meat is mixed roll meat into individual balls – a little bigger than a meatball. Flatten and place 3 asparagus spears in the center and gently wrap the meat around the asparagus. Make sure the meat is smooth so that it stays together. Place on foil until ready to cook. Repeat until all the meat is used.
Next, wrap the bacon around the meat only. Try to cover all the meat with the bacon. Tuck in the ends of the bacon as best you can. It will stay during cooking, when turning – make sure to gently turn them, trying not to squeeze the contents.
Pre-heat grill to medium high heat. Place wrapped asparagus on the grill, turning frequently and cook for about 10 minutes. Watch closely for flare-ups!!! The asparagus ends can burn quickly. If this starts to happen turn heat to high and place the wrapped asparagus on foil and continue cooking, turning frequently until the bacon is cooked. The lamb will cook in 10 minutes.
Best served with tzatziki – Makes 8-10
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- 1 good boxed cornbread mix, follow the directions & add the following:
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1 (11oz) can of Mexican corn (drained)
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2-3 tablespoons of finely chopped red onion,
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2 cups mixed shredded cheese, divided
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1 minced jalapeno, … or more if you dare
- 1 tablespoon sour cream
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1 teaspoon of cumin
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1 teaspoon chili powder
Preheat oven to 450; bake 25-30 minutes or until brown and the center is firm
Mix all together and bake either in muffin pans or in a nice iron skillet. Last 10 minutes top with remaining cheese and continue baking for the remainder of the time.
(Hint) You can saute the onion, jalapeno and corn together for about 5 mintues before adding to the cornbread mixture.
(No Ratings Yet) Loading ...So it seems that I tend to talk food everywhere I go. The recipe was inspired from my honey creole salmon. What a great alternative! Enjoy!
Ingredients:
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ahi tuna steak
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completly coat with your favorite honey
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sprinkle with cajun seasoning
What to do:
Place in foil and fold up all sides tight, leaving open at the top. Bake at 350 for about 15-20 minutes. Depends on how rare you dare!…
Serve in a wrap with beans and rice, or with cooked cabbage and onions and a few slices of avocado. Also goes great alone with cajun fries on the side!
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This is was fun to make for Mother's Day. Every mom deserves flowers, right?
Ingredients:
- 1 slab of thawed puff pastry, lightly rolled flat
- 8-10 springs of fresh raw asparagus, slice the ends off
- 2 springs of thick green onion, chop in to little ringlets
- equal mixture of extra virgin olive oil and balsamic vinegar, add finely chopped dried rosemary
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parmesan cheese
What to do:
Pre heat the oven to 400, spray PAM on to a piece of foil and then lay the dough on the foil.
First brush the pastry with the olive oil mixture and then using a fork – score the dough. Next place 5-6 onions in the shape of a flower and add a spring of asparagus, sprinkle with finely shaved parmesan cheese. Bake for about 15-20 minutes. Once it is brown you can remove it. After you remove from the oven lightly drizzle a little more olive oil and parmesan cheese for taste.
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1 Mission Low Carb flour tortilla wrap
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5 or 6 grape tomatoes (sliced in half)
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1 half of an avocado, sliced in strips
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1 small handful fresh baby spinach
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A light drizzle of extra virgin olive oil
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sea salt and pepper to taste
Try adding thinly sliced red onion for crunch, dried cranberries or strawberries!!!
I didn't miss the meat and it was very tasty!
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Category: Salads, Sandwiches/Wraps, Side Dishes & Vegan, single serving
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