It’s entirely possible that June gloom has settled over DC instead of CA this month. And since this blog has not ever been a place for dwelling on the gloom and doom of life, I’ll stop my whining there, and instead, leave you with a (meatless) recipe for stuffed eggplant, courtesy of The Moosewood Cookbook, out of which I’ve been cooking lately. We ate this outside on the most beautiful evening at Chez Wooden Nickels. Take me back!
To make stuffed eggplant, hippie style, for 6, you will need:
- 3 medium eggplants
- 1/2 lb. chopped mushrooms
- 2 cloves minced garlic
- 1 C chopped onion
- 1 1/2 C cottage cheese
- 1 C cooked brown rice (from 1/2 C uncooked)
- 1 C grated cheddar
- salt and pepper to taste
- 1/2 tsp. thyme
- a few drops Tabasco (I used cayenne)
- 1/4 C toasted sunflower seeds
- 1/4 C freshly chopped parsley
- butter for saute – about 3 T (I used olive oil)
Slice the eggplants in half lengthwise. Use soup spoons and/or grapefruit spoons to scoop out the insides, right down to 1/4 inch of skin.
Chop the eggplant innards into 1/2 inch bits, and saute it with the onions, garlic, mushrooms, salt and pepper until onions are clear and eggplant soft.
Combine everything and season it according to your nature. Stuff the shells generously and with love. Dust with paprika, and bake uncovered on buttered tray.
Bake in preheated, 350 degree oven, for 35-40 minutes (if eggplants look dry, cover with foil).