Do me a favor and go buy yourself an eggplant before they go out of season! Never tried eating eggplant before? Make this your opportunity to try out a new vegetable. 🙂 Trust me, they may look weird, but hey can be really delicious. Will and I found a couple of beautiful ones at the market on Sunday and whipped up these the other night. Usually, we add eggplant to dishes as an addition rather than the star, like in curry. This dish, however, highlights just how versatile eggplants can be in the kitchen. Make sure to purchase or use eggplants that are fairly firm since you leave the skin on for this dish. The more ripe/soft an eggplant becomes, the more bitter the skin becomes.
Vegetarian Stuffed Eggplant
- 1/4 cup butter
- 8 oz. tempeh (or ground turkey or beef)
- 1/2 onion, chopped
- 2 eggplants
- 1/2 pound crimini mushrooms, chopped
- 2 cloves garlic, minced
- 1-2 large kale leaves, chopped
- 1/2 red bell pepper, chopped.
- 1 teaspoon oregano
- Salt and pepper, to taste
- Preheat oven to 350 degrees Fahrenheit. Cut eggplants in half, lengthwise, and scoop out the flesh so that 1/3 inch of flesh around the skin remains. Chop up half of the flesh you removed and set aside.
- Spray eggplant halves with olive oil and place on a baking sheet. Bake in the oven for about 25 minutes or until they begin to brown and soften.
- Melt butter in a medium skillet over medium-high heat. Add crumbled tempeh (or meat) and brown for 5 minutes. Stir in the onion, bell pepper, chopped eggplant, and mushrooms. Cook until onion is translucent and mushroom begin to soften, about 7 minutes.
- Toss in kale, garlic, oregano, salt and pepper. Cook another 3 minutes or until kale begins to wilt. Turn off heat.
- Stuff eggplant shells with topping and place back in the oven for 5-7 minutes.
- Serve! We topped ours with a little bit of chevre cheese and smoked paprika. Yum!
Have you ever had eggplant? What is your favorite way to prepare it?