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
Then small dice the tomatoes
Herbs
To a hot pan add the lamb and half the garlic and herbs and brown. When browned scoop out lamb and drain the fat.
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)
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.
Bake in the oven at 350F until you can poke the skin with a fork (45 minutes - 1 hour)
$$$ Shot
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.