Here is another recipe that was given by Marcia K. who is very much special to us. Introducing the Stuffed Eggplant! Please do enjoy.
- 2 eggplants
- 1 zucchini
- 1 crooked neck squash
- 1 onion
- 1 cup whole baby kale leaves
- 5 pieces of gluten free sandwich bread, well toasted
- 2 tablespoons green olives with pimento, finely chopped.
- ½ cube butter
- 3 or 4 eggs, about ½ to ¾ cups beaten
- Olive oil
- Butter extract
- 1 tsp thyme
- 1/2 tsp ground celery seed
- Granulated garlic, salt and pepper to taste
KITCHEN PRODUCT USED
- Cut the eggplants in half, making sure you make 2 stable halves. Take a paring knife and cut around the edge of the inside of the egg plants and scoop out the pulp. You want to have about ½ inch or so from the outer skin to make a bowl of each one.
- Lightly salt the hollow eggplants and put aside. You want them to “sweat”.
- In a food processor, chop the eggplant, squash, and onion.
- Heat the skillet with olive oil to cover the pan. Sauté the squash stuffing mix into the pan. The moisture has to reduce. This is what you want.
- Add the thyme, celery seed, garlic, salt and pepper.
- Pick up the eggplant bowls and blot them dry with a paper towel. You want them dry.
- Toast the bread, quarter them, and chop them in the food processor.
- In a large bowl, put the bread crumbs, and sprinkle with more garlic. Melt the butter and add to bread crumbs. Turn the squash mixture out from the pan, into the bowl, and stir.
- Beat the eggs. Add the butter extract and beat more until some foam appears, a good minute. Pour into the stuffing mixture. It should look moist and a little sticky.
- Spread the bottom of the baking dishes with olive oil, and place the egg plants into your baking dishes. Spoon the stuffing into heaping mounds into the eggplants.
- Bake in a 350° oven for about 40 min. They will be moist but well formed.
Note: I grated a bit of parmesan cheese over the top and plated over a bed of baby kale.