Tuesday, September 2, 2014

Italian Babies (Stuffed Eggplant)

The petite eggplants I find at the local Farmer's Market can now take center stage with this recipe from Eating Well Magazine.

Stuffed Eggplant
(Serves 3)

2 Baby Eggplants
Cut in half lengthwise, leaving stem intact.  Remove pulp.  Dice and saute with

2 Cloves Garlic, diced
1 tsp. Olive Oil
Remove from heat.

Mix with
Breadcrumbs from 1 slice of 7 Grain Bread
1 Egg
4 Kalamata Olives, diced
2 Tbsp. Fresh Cut Herbs

Season eggplant boats with Mrs. Dash.
Sprinkle in shells:
Shredded Swiss Cheese

Stuff eggplants with diced eggplant-crumb mixture.  Place in baking dish with 1 cup Tomato Sauce.  Add
1 Tbsp. Tomato Sauce to top of each stuffed eggplant.
Bake at 375 degrees for 25 minutes.

Garnish with
Sprigs of Fresh Basil

My Tomato Sauce recipe is from Vegetables Accidentally.     

Simple Tomato Sauce

1 tsp. Canola Oil
1/4 cup Onion, diced
Saute until soft.

1 can No Added Salt Diced Tomatoes
1 1/2 Tbsp. No Added Salt Tomato Paste
1 3/4 tsp. Italian Seasoning
Bring to boil.  Lower heat to simmer and cook for 30 minutes.

The Orange Glazed Carrot recipe is from Oldways and was a perfect complement to the Eggplant.

Orange Glazed Carrots
(Serves 1)

1 Carrot, peeled and sliced very thin
1 tsp. Olive Oil
Juice from 1/2 Orange
1/2 tsp. Grated Orange Peel 
Saute until carrot is soft.

Enjoy your week!  

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