Eggplants Stuffed with Cheese

I managed to get to work today for training, but I’m not pushing it by planning to exercise. That can wait until tomorrow as my body is still recovering from the food poisoning I had over the weekend. Tonight I’m just relaxing at home and making one of my favorite dishes – Eggplants Stuffed with Cheese.

  • 2 large eggplants (maybe 100 cal each)
  • 1 onion, peeled and finely chopped (100 cal)
  • 1 egg (90 cal)
  • 6 ounces of grated cheese (about 80 cal/ounce, so 480 total)
  • 1 tablespoon chopped fresh parsley
  • Freshly ground black pepper (or other type of pepper you like)
  • Pinch of salt
  • A little butter to grease the pan

(Note: These taste great with any kind of cheese, in my experience. I usually use an Irish cheddar for this recipe when I make it, but somebody(looks meaningfully at cute husband) ate the cheese I bought for making it so I’m using feta, which is all we have on hand. I’ve never used feta before, so this will be an experiment.)

Eggplants

Soon to be boiling away

Set the oven to 400 deg F. Wash the eggplants and remove the stalk ends. Half fill a large sauce pan with water, add a dash of salt. Bring the water to a boil, then carefully add the eggplants and cook for ~5 to 10 minutes, until they feel tender.  Take them out and let them cool on a cutting board.

Once they’re cool, split them in half lengthwise and cut the flesh out with a sharp knife (be very careful not to pierce the skin and cut your fingers!) I leave about a 1/4″ of flesh in the skins to give them some shape.

Skins ready to be filled

Throw the flesh into a food processor until it’s mashed up good, then mix in the onion, egg, grated cheese, parsley and some salt and pepper. I use a spoon to mix it all up because the time I used my hands I discovered that this mixture is very acidic. Ow!

Arrange the skins in a lightly greased baking pan. Fill each one with an equal amount of the filling and bake for 30-40 minutes until they’re golden brown.

This is not a quick recipe, it’s probably the most complicated, time-consuming thing I ever cook, what with the boiling and the cooling and the chopping and then the baking and all. I got this recipe from a book called Vegetarian Dishes of the World by Rose Elliot. The first time I made it, the confirmed meat-eater I served it to asked where I’d gotten the ground beef I’d used for the filling. I’ve served this since to many omnivores and never once has one of them complained about rabbit food. The book recommends serving it with a tomato sauce, which would probably work great, although I’ve never found it needs anything. I also use plenty of salt because I think it brings out the flavor very well. Tonight I shook on some Marash Pepper Flakes instead of black pepper (which I couldn’t find because I don’t use the kitchen that often and my husband is out) – which is a new pepper we’ve been using recently to great effect. I’ve experimented with different herbs, cheeses and veggies with this recipe- I’ve never had it be anything but tasty.

Calories per stuffed half is about 220. With a salad, one stuffed eggplant half makes a filling, supportive dinner.

Eggplants Stuffed with Cheese

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