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Edible Eggplant
by Guest Writer, Valerie Whitmore Brent is not a fan of eggplant. Despite this, every now and then I sneak a recipe into our testing rotation. Sometimes it passes his approval, and other times... well.
I've learned that one way to get someone to eat a food they aren't fond of is to try to minimize whatever characteristic it is that they are adverse to. With eggplants, it's usually the texture that turns Brent off. In many recipes, the eggplant flesh can get mushy or spongy if they aren't prepared right. So typically my goal is to find recipes that blend the eggplant in well enough with other textured ingredients so that it is less noticeable
One great way to cook eggplant is stuffed. It's lower in fat (well, depending on the ingredients it is stuffed with) than some of my favorites like eggplant parmesan where it soaks up much of the oil it's fried in. And, if the eggplant flesh is chopped up and mixed with the stuffing ingredients you get less eggplant per bite, for those who aren't keen on the texture.
When I was making our latest recipe testing menu I came across a stuffed eggplant recipe that sounded like it might be a good one. The flesh of the eggplant is scooped out, leaving a 1/2 inch thick shell. The flesh is chopped and sauteed with onion and garlic. You then make a roux-thickened tomato sauce that is combined with the eggplant, and the entire mixture is mounded back into the eggplant shells. A quick topping of Feta cheese and into the oven it goes. A very simple recipe, and it is pretty quick cooking (the stuffed shells bake for 30-35 minutes).
Then, the moment of truth, when I ask the nightly question, "so, what do you think?"
Brent responded, "pretty good!"
Get the recipe for Mediterranean Stuffed Eggplant or browse our collection of other eggplant recipes.
I've learned that one way to get someone to eat a food they aren't fond of is to try to minimize whatever characteristic it is that they are adverse to. With eggplants, it's usually the texture that turns Brent off. In many recipes, the eggplant flesh can get mushy or spongy if they aren't prepared right. So typically my goal is to find recipes that blend the eggplant in well enough with other textured ingredients so that it is less noticeable
One great way to cook eggplant is stuffed. It's lower in fat (well, depending on the ingredients it is stuffed with) than some of my favorites like eggplant parmesan where it soaks up much of the oil it's fried in. And, if the eggplant flesh is chopped up and mixed with the stuffing ingredients you get less eggplant per bite, for those who aren't keen on the texture.
When I was making our latest recipe testing menu I came across a stuffed eggplant recipe that sounded like it might be a good one. The flesh of the eggplant is scooped out, leaving a 1/2 inch thick shell. The flesh is chopped and sauteed with onion and garlic. You then make a roux-thickened tomato sauce that is combined with the eggplant, and the entire mixture is mounded back into the eggplant shells. A quick topping of Feta cheese and into the oven it goes. A very simple recipe, and it is pretty quick cooking (the stuffed shells bake for 30-35 minutes).
Then, the moment of truth, when I ask the nightly question, "so, what do you think?"
Brent responded, "pretty good!"
Get the recipe for Mediterranean Stuffed Eggplant or browse our collection of other eggplant recipes.