In Season: What else we’re doing with Eggplant

This will be the last weekend for eggplant at market and I will admit I’m sad about this. A few years ago, I wouldn’t have cared one way or the other because it was just eggplant. I didn’t “get” it. I wasn’t on board. We hadn’t found a common ground. That has changed.

Eggplant is really pretty versatile and because I’ve struggled to love it, I really believe these are wonderful recipes. Here are some you should definitely try…

The recipe below is one we made last night and LOVED! If it’s just two of you, use one eggplant and save the remaining filling for a delicious breakfast, topped with a fried egg and served with warm pita. Or make a yummy pita sandwich for lunch, adding sliced cucumbers and tzatziki. You can use beef in place of lamb, if you prefer, and probably turkey or chicken. The seasonings will need to be adjusted a little bit.

Stuffed Egpplant
* served 4

Ingredients:

  • 2 eggplant
  • olive oil
  • 1 lb ground lamb
  • large onion, chopped
  • 1 Tbsp garlic, minced
  • Kosher salt & pepper
  • 1 Tbsp garam masala
  • 1 Tbsp cumin powder
  • 1 Tbsp coriander powder
  • 1 Tbsp hot curry powder or regular curry powder
  • 2 Tbsp chopped parsley
  • 1/2 cup roasted tomatoes (canned fire roasted tomatoes will work if you don’t have fresh)
  • Feta cheese

Directions:

  1. Preheat oven to 475 degrees.
  2. Heat saute pan over medium high heat, closer to high heat.
  3. Once pan is hot, add olive oil swirling to coat.
  4. Add lamb and cook until browned, some pieces should almost be crispy. Part way through cooking, add onions, garlic, Kosher salt, and pepper.
  5. When just about finished cooking, add garam masala, cumin, coriander, and curry powder. Stir and cook for another minute or so.
  6. Stir in roasted tomatoes and parsley. Cook for a minute or two.
  7. Remove from heat.
  8. Meanwhile, cut eggplant in half lengthwise. Drizzle with olive oil. Season with Kosher salt and pepper.
  9. Place cut side up on a sheet pan. Please near the top of oven and roast for 15-20 minutes.
  10. Remove and increase oven temperature to 500 degrees.
  11. Make a slit lengthwise down the eggplant. Spoon in lamb filling and top with feta cheese.
  12. Cook for another 10 minutes. Enjoy!

 

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One Response to In Season: What else we’re doing with Eggplant

  1. Pingback: Capital City Farmers’ Market – Saturday, October 14 – 9am-noon | Capital City Farmers' Market

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