Tuesday, November 18, 2014

Stuffed Eggplant

My mother-in-love is sweet to share yummy vegetables from her garden and I want to be a good steward with the fruits of her labor.  She sent us fresh eggplant last week so I tried a new recipe with it that we all enjoyed.

Stuffed Eggplant

Several small Eggplants
1 pound Hamburger (or could use ground sausage)
Salt and Pepper, to taste
Onions, Celery, Bell Pepper -- chopped
Garlic -- one clove, minced
Olive Oil to saute onions, celery, bell pepper, garlic
Bread Crumbs -- I made mine with 3 slices of honey wheat bread.
Cheddar Cheese -- two cups plus enough to sprinkle on top
Egg -- to hold it all together 

Slice Eggplant and scoop out the spongy meat on the inside, but leave enough so that the skin can hold its shape in the oven.  (Mine is pictured below.  Next time, I'll remove a little bit more of the meat.)  Place scooped out eggplant "boats" on cookie sheet or baking stone.  

Scoop the meat from the inside

Boil eggplant insides in water until tender (about 15 minutes).  Drain.
Saute onions, bell pepper, celery, and minced garlic in olive oil.  
Cook hamburger meat.  Season with Salt and Pepper, to taste.  Drain.
Combine eggplant, sauteed veggies, hamburger meat, bread crumbs, two cups cheese, and egg.  Mix well.  Fill eggplant boats with this mixture and place in 350 degree oven for 35 minutes.

Ready to Bake
Remove from oven.  Sprinkle remaining cheese on top and return to oven until cheese melts.

This was very yummy and super satisfying.  I think it would also be good with Sausage and/or a can of Rotel tomatoes for a little extra zip.  Next time, I think I'll try that, too.  I will definitely be making this one again.

Let me know what you think when you try it.

I'm joining with my friend Lisa over at Home to 4 Kiddos.  Jump right over and try a new recipe today.

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