August 22, 2017
We’re at the height of summer and the vegetables are so abundant! Everything we’ve been receiving has looked so good, and it is truly delicious.
This week’s recipe uses the lovely eggplants we’ve been getting and is quick and delicious. Serve it with a green salad and some crusty bread (not the bread that’s in the recipe) dipped in herbed olive oil.
Eggplants (2 1/2 pounds)
Extra-virgin olive oil
1 lb oyster mushrooms (or any other mushrooms), sliced lengthwise 1/4 inch thick
Freshly ground pepper
4 garlic cloves, minced
1 medium red onion, finely diced
1 tsp ground cumin
2 TBS unsalted butter
4 oz stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
2 oz pecorino cheese, diced
3/4 cup low-sodium vegetable broth
2 TBS chopped parsley
1. Cut the eggplants in half lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.
2. Preheat the oven to 350°. Rub the eggplants with oil and set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.
7. Increase the oven temperature to 425°. Turn the eggplant shells cut side up and fill with the stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.
8. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.
HELPFUL HINT: Here’s an easy way to peel ginger: use the edge of a spoon to scrape the skin off. Easy!
Enjoy, and have a delicious week!