Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: akruckus on August 17, 2017, 06:01:47 AM
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It's been a while since I've posted anything. Life as usual getting in the way of me cooking and BBQing
I had a beautiful eggplant in the garden, a little ground lamb leftover from kebabs I made last week, that I got from the Italian Market in South Philly, and a couple San Marzano tomatoes that just turned red this week. I also raided my garden for oregano, rosemary, and garlic for this. After seeing some of the cooks of Hikerman did of all vegetables, I've been trying to make some more vegetable dishes. Of course he can't have lamb but could sub it out for mushrooms or some zucchini.
What you need:
Regular shaped eggplant
a couple plum tomatoes (or marinara might be a little better)
Garlic
Oregano
Rosemary
Ground Lamb (or mushrooms, or zucchini, or (gulp) tofu), I had maybe 1/3# no more than 1/2#
Cheese!
First half and scoop out the flesh of the eggplant, and chop/dice the flesh into small chunks
(https://farm5.staticflickr.com/4405/35791034184_2a533d6e79.jpg)
(https://farm5.staticflickr.com/4439/36456952602_354704cdd6.jpg)
Then small dice the tomatoes
(https://farm5.staticflickr.com/4404/36456952382_de226ca516.jpg)
Herbs
(https://farm5.staticflickr.com/4421/35791033154_cd5c36457f.jpg)
To a hot pan add the lamb and half the garlic and herbs and brown. When browned scoop out lamb and drain the fat.
(https://farm5.staticflickr.com/4390/36456952022_c2c5aab665.jpg)
To the same pan add the eggplant (and mushrooms or squash) along with rest of the garlic and herbs. Then add tomatoes or sauce for the last 5 minutes. (I did add a touch of red wine)
(https://farm5.staticflickr.com/4360/35791032574_1fd3de935b.jpg)
Split the pan into two (or howmany eggplant halves you have) and restuff the eggplant. Note I topped with cheese right away, this was a big mistake the eggplant took longer than I thought to cook and the cheese was pretty toasted. Next time I would bake without the cheese then last 5-10 minutes put on the cheese to melt.
(https://farm5.staticflickr.com/4358/36456951462_6da24cef8e.jpg)
Bake in the oven at 350F until you can poke the skin with a fork (45 minutes - 1 hour)
$$$ Shot
(https://farm5.staticflickr.com/4391/35791032074_c60363b7f0.jpg)
I will be making this again, just as soon as I get another eggplant big enough. Next time like I said I will wait on the cheese, and probably use some squash, unless I get back down the Italian market again.
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Looks and sounds excellent akruckus!
I have always had a fondness for lamb, it used to get me weak-kneed! Lol At this point (3 1/2 months) I don't miss meat much, but lamb.......maybe a little! :D
We must be thinking alike, as I made stuffed peppers on Tuesday.
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Both of those dishes look very good to me. :thumbup:
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Looks and sounds excellent akruckus!
I have always had a fondness for lamb, it used to get me weak-kneed! Lol At this point (3 1/2 months) I don't miss meat much, but lamb.......maybe a little! :D
We must be thinking alike, as I made stuffed peppers on Tuesday.
Are those lentils?! That's an even better idea.
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Eggplant is one of those things I like but never think to buy it. Going to give this one a try. Thanks...Bookmarked.
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Looks and sounds excellent akruckus!
I have always had a fondness for lamb, it used to get me weak-kneed! Lol At this point (3 1/2 months) I don't miss meat much, but lamb.......maybe a little! :D
We must be thinking alike, as I made stuffed peppers on Tuesday.
Are those lentils?! That's an even better idea.
Nope, brown rice. But the recipe is Greek rice stuffed peppers!
www.onegreenplanet.org/vegan-recipe/fat-free-vegan-greek-rice-stuffed-peppers/
These I made in a cupcake tin on the pellet grill.
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Thanks, I will give this a shot!