August 31, 2008

Stuffed Auburgenes

Ok, so it's stuffed eggplants, I'm just trying to be all fancy.

I came up with this recipe a couple of years ago when we first had eggplants in our garden. So when the eggplants started growing this year I knew I'd make them again.

It's a little bit time consuming, but the results are well worth it.

Stuffed Eggplants

2 cups cooked rice
1 eggplant
1 lb. ground meat (beef, veal, pork, turkey whatever)
1 onion diced
2-3 cloves of garlic minced
other veggies as you'd like - mushrooms, zucchini, etc.
Sliced olives
feta cheese
1 can diced tomato

Cut eggplant in half long wise and cut a rim around the side to hollow out, leaving enough for a stury shell. Coat eggplant halves in olive oil and salt and roast in the oven on 375 for about 30 minutes or until just tender. Remove from oven and drain on paper towels. Reduce oven to 350.

In a skillet, brown the ground meat, the remaining eggplant and any other veggies you'd like. Once the eggplant and veggies are tender, add the diced drained tomatoes. Season at this time as you like. I like to use a little salt, pepper and either cinnamon or garam masala.

Remove mixture from heat. Return eggplant sheels to roasting dish. Add the cooked rice to the filling mixture. Add the sliced olives and about a quarter of a cup of feta cheese. Stuff the eggplants and top with a ittle extra feta if you'd like at this time.

Pop pan in the oven and bake for aboug 20 minutes until everything is heated.

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