Stuffed Eggplant
Eggplant is a low-calorie vegetable choice. Kick start and celebrate your first summer holiday long weekend on Victoria Day with this recipe for an Italian style stuffed Eggplant recipe. Welcome the first summer long weekend with this easy to cook meal of stuffed eggplants. The stuffed eggplants are light and easy on the digestive system. Best of all, this recipe is so easy to cook leaving you plenty of time to get a head start on all your gardening and outdoors entertaining. As a vegetarian entrée these stuffed eggplants will easily serve 4 people. Always keeping your pantry equipped with President’s Choice products makes cooking both innovative and flavourful at the same time. This recipe calls for 5 handy President’s Choice products that you can use in many of your other recipes.
Stuffed Eggplant Recipe and Cultural Fusion Cooking
This recipe for stuffed eggplants
is a cultural fusion using Italian spices, Chinese eggplants and Greek feta cheese. If you want to give the stuffed eggplants a hot flair add some chilli flakes and top each stuffed eggplant with red hot chillies while you roast them in the oven. For a hint of Indian fusion mix half a teaspoon each of some cumin powder and turmeric powder with the olive oil before pouring it onto the stuffed eggplants.
Liven up your taste buds with fusion cooking. This fusion recipe for stuffed eggplants goes well with pasta and a spread of olives, sliced red onions and shredded cucumbers in yoghurt, watermelon slices alongside with blue cheese on pita triangles, sliced beet root with round balls of yellow cantaloupes.
Italian Style Stuffed Eggplant Recipe
Ingredients
2 Chinese eggplants
1 large Roma or vine tomato6 garlic cloves chopped
Butter
Small bunch of
Cilantro leaves chopped
Small bunch of parsley chopped
Dried thyme leaves5 Handy President’s Choice Products
PC Splendido Extra Virgin Olive Oil – Cold Pressed
President’s Choice Sweet Basil Sauce
President’s Choice Blue Menu Light Triple Cheddar Shredded Cheese
Sprinkles of President’s Choice Splendido Grated Parmesan Cheese – 100% Italian
President’s Choice Garlic and Herb Crumbled Goat’s Milk Feta Cheese
Preparation:
1. Preheat Oven to 375
2.On a cookie sheet line aluminum foil. Take another long piece of aluminum foil longer than the length of the eggplants
and place it horizontally. Repeat with another layer of foil and place it over the horizontal piece to place it vertically to look like a cross.
3. Take eggplants and slice each lengthwise on cutting board making slashes with a knife on each eggplant’s interior pulp to look like a checker board. Do not make very deep slashes.
4. Place eggplants on the foiled cookie sheet in a vertical fashion.
5. Dribble PC Splendido Extra Virgin Olive Oil with a tablespoon on eggplant halves so it generously covers each eggplant half making them look yellow. It is alright if a little olive oil spills over the sides of the eggplant.
Evenly distribute chopped garlic on to each eggplant half, followed by sprinkled dried thyme leaves, chopped tomatoes, cilantro, parsley, clumps of President’s Choice Sweet Basil Sauce, President’s Choice Shredded cheese, and small dabs of butter on each stuffed eggplant.
6. Cover the eggplants with the aluminum foil edges so it covers the eggplants and wraps like a boat making sure the stuffed eggplants are all still lying flat with their stuffing.
7. Place in 375 degree preheated oven for 45 minutes.
8. After 45 minutes take out of oven and with a spoon mix the stuffing gently so it all mixes. Evenly spread President’s Choice Garlic and Herb Crumbled Goat’s Milk Feta Cheese on each eggplant half.
9. Stick back in oven without the foil covering the eggplant allowing the President’s Choice Garlic and Herb Crumbled Goat’s Milk Feta Cheese to melt for an additional 5 minutes. If juices are there surrounding the eggplant collect it by securing the foil around like a bowl, yet keeping the eggplants uncovered. The juices keep it moist and can be dribbled back onto the stuffed eggplant before serving.
10. Finally before serving each half stuffed eggplant on a plate and sprinkle with grated powdered parmesan cheese. Serve immediately
11. Serve stuffed eggplants with plain Linguine. The stuffed eggplants can stay warm in the oven covered with foil until linguine is cooked.