Stuffed Eggplants
I was recently looking through my "Vegetable Bible" cookbook that a friend bought me and decided to remake these cute stuffed eggplants (sorry I can't find a link to the recipe on the internet). I didn't make it vegetarian style this time, changed some ingredients around and I added bacon! Woo hoo!
They certainly would taste great too without bacon. If I am baking a pure vegetarian stuffed eggplant, I would also add some mozzarella cheese for some added texture (like what the book suggests). All in all, this is an easy recipe for a weeknight dinner. I tell myself that this is healthy recipe despite the bacon and generous amount of cheese I added in there :)
They certainly would taste great too without bacon. If I am baking a pure vegetarian stuffed eggplant, I would also add some mozzarella cheese for some added texture (like what the book suggests). All in all, this is an easy recipe for a weeknight dinner. I tell myself that this is healthy recipe despite the bacon and generous amount of cheese I added in there :)
Ingredients:
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Cut eggplants in half lengthwise and score the insides. Don't pierce through the skin! The eggplant has to work like a taco bowl :D
I then used a spoon to scoop out the flesh and coarsely chopped them. Brush the inside of the shells with olive oil. You can also choose to season the shell with some salt if you intend on eating the shells later :) |
Meanwhile, cook a cup of penne pasta for about 6 minutes (I like my pasta more al dente).
I didn't have any mini penne and I attempted to half my penne after they are done cooking because I think they will fit in the relatively small eggplant shells better later on. Start cooking some bacon (no oil needed!). After they are nice and crispy, I turned the heat low to sweat some onions. Next, I added garlic, then mushroom, followed by the chopped eggplants. Season them with oregano, garlic powder, italian seasoning or whatever spices you have in your pantry! (I added in some smoked paprika and cayenne pepper for some kick). Also season liberally with salt and pepper. Lastly, add in a generous amount of cheese. Yummy. |