You know the phrase, “eat the rainbow”? It’s one of those things I know I am supposed to do, but struggle with sometimes. Especially when it comes to anything in the purple family. Like eggplant. When it’s on sale, I make a point of buying it, but rarely do much besides making a GF eggplant parm. It was getting old. I like new. So, as I was making twice baked potatoes, and meatloaf, I daydreamed about how I could make eggplant in a similar fashion. Thats when this recipe was born. Much like twice baked potatoes, I wanted to use the skins to up the fiber levels. So, I cut off the stem, cut it in half, gave it some EVOO and salt and pepper, then popped it in the oven. Once out, I let it cool, scraped out the flesh, chopped it up and added it to the rest of the filling. Then I filled the shells back up and popped em back in the oven. No joke, it might be my new favorite (and cheeeeesy) way to eat eggplant! Ingredients1 medium eggplant - I like the short fat kind 2-3 T EVOO (split) 1/2 t salt 1/4 t black pepper 1/2 white onions, chopped 2 cloves garlic , minced or 1/2 t granulated garlic 1 C shredded mozzarella cheese 1/2 C grated Parmesan cheese 1/2 t dried basil 1/2 t dried parsley 1 egg , beaten 1/2 C shredded cheddar cheese (reserved) Directions Preheat oven to 400 F
Cut off the stem and end of the eggplant, cut it in half, drizzle the cut side with EVOO, salt and pepper, then pop it cut side up onto a cookie sheet and into the oven. Let roast for 15 minutes. Meanwhile, heat 1 T of EVOO in a medium saute pan, over medium heat and saute onions until softened. Add garlic and saute another minute. Remove from heat and add to a medium size bowl. Once cool, scoop the eggplant out of the shells, taking care not to damage the skin. Chop flesh into 1/2 inch cubes and add to onion and garlic. Add the remaining ingredients, and stir until combined. Spoon mixture into eggplant shells. Sprinkle with cheddar cheese. Place eggplants onto a baking dish and bake for 25 minutes or until cheese is bubbling and begins to brown.
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AuthorI'm Michelle, and I've got a full plate! As a full-time dietetics student, step-mom, wife, study coach, and tutor in my late 30's, some days I'm barely scraping by. But, no matter what is on my plate, it's always gluten free! Categories
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