I am so lucky to live in an area that has an abundance of farmer’s markets this time of year. I usually hit one up every other day and pick up fresh fruits and veggies for the next few days. This past weekend I picked up 2 baskets of the most perfect, beautiful baby eggplant. And they were only $1.00 per basket! I forgot to take a pic but they look just like the one’s above. I hadn’t thought about what I was going to do with them until I got home. I looked at these beautiful little eggplant and knew they deserved some special attention so I went to work.
I decided to stuff these 9 purple beauties. So I washed them, trimmed off the ends, sliced them in half horizontally, scooped out the insides, and placed them in a baking dish. This was the most time consuming part. Once this was done, the rest of the dish was easy.
This is my favorite dish for all types of cooking and baking. Dishwasher, microwave, and oven safe. And they come with lids so clean up and reheats are super easy. Just pop the lid on and put in the fridge. And they are super affordable. Here is a link to the set I have.
After you have scooped out all of the eggplant, dice the innards into small pieces and salute in a little oil with about half an onion until everything softens up and becomes one. I use coconut oil but you can use whatever you have on hand. BTW-these non stick Rachel Ray pots are amazing! NOTHING, and I mean nothing sticks to them. And clean up is a breeze! I have had this blue set for several years and they are still perfect! No chips, dents, or spots that stick. And I use them heavily.
While the eggplant and onions are cooking, dice up 3 or 4 ripe tomatoes. Give them a little squeeze to get rid of some of the juice and seeds. I used these luscious Jersey tomatoes from the same farmer’s market.
Once the eggplants and onion are cooked down, add the tomatoes, 2 minced cloves of garlic, about 3 leaves of fresh basil (or dried), salt, and pepper. Cook this for about 3 minutes to marry the flavors.
Take the pot off the heat and add about a cup of cheese. You could use parmesan, mozzarella, or any cheese you have on hand. I used mozzarella. At this point you also want to add 2 eggs, lightly scrambled. Fill the eggplants with your mix and top with more cheese if you want. I did half and half.
Bake at 350 for 35-45 minutes or until eggplant skins are soft and the insides are bubbly. These were delicious! Reminiscent of eggplant parmesan. I served this with a simple tomato and cucumber salad and some garlic bread.