Having grown my own eggplants for a number of years, I have learned the best and freshest ones are the ones that are crisp and hard to the touch like an apple.
Squeeze them in the markets and check that you are getting them fresh.
Any sponginess just shows they are old, and will be less flavorful, and will probably absorb more oil.
Allow 1/2 an Italian/globe eggplant per person.
Serves 4
1 cup boiling water
2 large Italian eggplant
1 cup salad grind bulgur wheat
1 cup minced onion
2 cups fresh or canned chopped tomatoes and their juice
8 cloves garlic smashed & minced
3 tsp ground cumin
2 tsp ground cinnamon
1 cup walnut pieces
1/2 cup raisins or chopped apricots
4tbsp olive oil
1/2 cup minced parsley or cilantro
1/2 cup minced fresh basil or 2 tbsp dried
2 tbsp Worcestershire sauce
Juice and rind of 1 lemon ( grate rind then juice)
1 tbsp minced fresh mint or 1/2 tsp dried
1 cup vegetable stock
Green-walnut sauce ( Recipe to follow)
Method..Stuffed eggplant:
Pour the boiling water over the bulgur wheat and leave to stand for 1 hour. Set aside.
Wash and dry the eggplants, and slice in half lengthwise.
Gently score the flesh with a paring knife, sprinkle with salt and leave inverted in a colander or sieve for 1 hour.
Rinse very well in cold running water, then remove the flesh in pieces, being careful to leave the skin intact so you have a shell.
In a large heavy bottomed skillet heat 2 tbsp oil and add the onion & garlic and saute on low heat for 5 mins.
Add the chopped eggplant and continue to cook again on low simmer for 10 mins, allowing the eggplant to soften.
Add the spices and cook for 2 mins on medium high simmer.
Add the walnuts and half the tomatoes and cook for 5 mins.
remove from heat, and empty into a large bowl.
Add the minced parsley, raisins, lemon juice and grated rind and Worcestershire sauce and fold in the bulgur wheat.
Mix well and season to taste with salt and pepper.
Set aside.
PREHEAT OVEN 350F MIDDLE SHELF
Mix the remaining tomatoes with the minced basil and place in a 13x 6 oiled roasting /ovenproof dish..adding 1 cup vegetable stock
Carefully fill the eggplant shells with the vegetable -Bulgur mix and place in the tomato-stock, stuffed side up.
Drizzle with the remaining oil and bake on a cookie sheet 25-30 mins until golden brown and hot
Top with Green-Walnut sauce and serve with steamed rice,cooked pasta or crusty wholewheat bread, using the pan sauce to serve on the side.
Green-Walnut sauce
1 cup raw spinach leaves
3 cloves garlic smashed and minced
1 cup parsley or cilantro
1/4 cup walnut pieces
1/4 cup basil or 2tbsp chopped mint
1/2tsp sea salt
1/4 tsp ground black pepper
2tbsp lemon juice
2tbsp olive oil
Hot sauce Optional
Blend together to a luscious green sauce,adding filtered water if necessary, keep at room temp.
Variations you may use large zucchini, bell peppers or even large "beefsteak' tomatoes in place of eggplants, if so cook for a few minutes less.
You may also add wine, capers(wash and drain), chopped olives, and/or nutritional yeast to this mix when making the stuffing, for more depths of flavor.
No comments:
Post a Comment