Here’s the stuffed eggplant I made last night. It was in the realm of comfort food, not too flavorful. Its taste was very reminiscent of stuffing. Next time I’m going to have to do something to give it a punch.
1 eggplant
1/2 red onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 tsp olive oil
1 roma tomato, chopped
1 slice wheat bread, toasted & finely chopped
1 tsp dijon mustard
1 tsp bouquet garni (dried herb blend with oregano, rosemary, sage, thyme, etc.)
1/4 tsp dried thyme
salt
pepper
1/4 c parmesan cheese
1/4 c mozzarella cheese
Preheat oven to 425ºF. Cut eggplant in half vertically and score cut side of each eggplant half. Place on baking sheet coated with cooking spray and cook for 20 minutes. Sauté red onion, celery and garlic in olive oil until onions are translucent. Add tomato, bread, dijon mustard, bouquet garni, thyme, salt, and pepper. Mix together the parmesan and mozzarella cheeses. Add half of the cheese mixture to the vegetable bread mixture. Once the eggplant has roasted, remove it from the oven and let it set 10 minutes. Scrape the pulp out of the eggplant, leaving a 1/4 inch shell. Mix the eggplant in with the other ingredients. Put the mixture into the hollow eggplant shells. Sprinkle the remaining cheese on top of the stuffed eggplants. Cook the stuffed eggplants an additional 10 minutes at 425ºF, or until cheese is melted. (I also put mine under the broiler for a minute or two to brown the melted cheese on top.)
Enjoy!