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Monday, January 16, 2017

Stuffed Eggplant

Ever wonder if there are other days to cook an eggplant? Well the answer is yes. Not only are they tasty fried, in ratatouille, or in eggplant Parmesan – but they’re also tasty stuffed. Here’s one of our favorite recipes from our catering days. These are best served hot right out of the oven. The skin remains a bit firm, so you’ll want to eat with a fork & knife. Enjoy!

Honey-Spice Stuffed Eggplant
3 tbsp olive oil
2 tbsp honey
1 tbsp fresh lemon juice
2 tsp ground coriander
½ tsp ground cumin
3 medium Italian eggplant – cut in half the long way
15 oz can kidney beans – rinsed & drained
1 tbsp shallot, diced
½ c raw sunflower seeds
¼ c packed fresh mint, chopped

  • Pre-heat oven to 400’F
  • Whisk oil, honey, lemon juice, coriander, and cumin. Salt to taste.
  • Score each eggplant with 4 x-shapes, but don’t fully pierce the skin.
  • Place eggplant on baking sheet
  • Brush cuts with 2 tbsp honey-spice mixture
  • Season with salt & pepper
  • Roast 45-50 minutes or until tender, brush with 1 tbsp honey halfway through cooking
  • While eggplant is cooking, mix beans, shallot and remaining honey mixture, just before serving add sunflower seeds & mint, toss to combine
  • Remove eggplant from oven
  • Place 1/3 c bean mixture in center of each eggplant
  • Return eggplant to oven – cook about 10 minutes to warm beans through
  • Serve hot

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