Alright, I know what you are thinking. That this is some Martha Stewart publication and that, in turn, will be the most difficult recipe to create. I just want to debunk this thought of yours and tell you that it’s a pretty simple recipe. REALLY!
Think about it, if a twenty-something male bachelor can make it, you can too.
For my example (pictured above ^), I had stuffed an eggplant and a couple onions (red and white). For the stuffing I used shrimp, mushrooms and peppers. You can really use anything you want to, but I would suggest highlighting one ingredient or possibly a complimentary ingredient or the flavor will get too busy. Again, this is my recipe that I made, but you may use whatever sounds good to you simply because the options are boundless.
- Eggplant and/or Onions
- 1/2 cup olive oil
- salt and pepper to taste
- Any other seasonings you wish (I used fresh chopped basil, tumeric, red pepper powder, and a touch of lemon grass)
- 8 medium shrimp – peeled, deveined and chopped
- peppers of choice (I used spicy peppers I picked up at the farmer’s market)
- several good sized mushrooms (any kind will do)
- 2 cloves garlic, chopped
- 1/2 cup white wine (can use apple cider vinegar)
- 1/2 cup grated parmesan cheese
- 1 cup bread crumbs
- 1/4 cup water
- Preheat the oven to 350° F.
- Halve the eggplant and onions and scoop out the flesh to create a fillable space. For the onions, it’s a bit trickier to get the center layers out without breaking the outer 2 or 3 layers but with a little persistance you should be able to get them out. Chop up the scooped out eggplant and inner onion layers and set aside. Coat the shells with olive oil and season. Set them aside in a baking dish
- Chop up the shrimp and remaining veggies. Heat remaining olive oil in a large skillet over medium heat and saute the shrimp and garlic until the shrimp turns pink (about a minute). Add remaining chopped vegetables, pour in wine (or apple cider vinegar) and cook for an additional 5 minutes.
- Transfer to a large bowl and mix in the bread crumbs, additional seasonings, and 1/4 cup Parmesan cheese. If mixture is too dry, stir in a bit of olive oil. Too moist, stir in more bread crumbs. Stuff this mixture into the eggplant and onion shells and sprinkle the tops with the remaining Parmesan cheese.
- Pour the water in the bottom of the dish as to keep the food well hydrated during the baking process. Bake for 30-40 minutes, or until the eggplant is tender.
That is how it’s done. So essentially, halve eggplant –> saute shrimp and vegetables –> stir in bread crumbs –> stuff eggplant –> bake. Not too bad. The recipe for the butternut squash pictured is pretty simple too. Just halve it and scoop out the seeds. Butter the flesh and sprinkle with brown sugar (and put a bit more in the opening). Bake for about an hour or until the flesh is tender.
Stuffing food is a great idea for the coming Fall season and the holidays quickly approaching. It’s gotten me in the mood to see what other foods would be good to stuff. I may be trying out stuffing apples and oranges to see what kind of dessert I can concoct. If you decide to make this recipe, let me know your variation. I’d love to hear it.