Strangely enough, I woke up at 8 this morning (exceptionally early in my world), and couldn't go back to sleep, so I decided to cook something. I had plenty of wonderfully fresh and fragrant vegetables, so I made a healthy vegetable soup. The main course was stuffed eggplant. I had some eggplants that I didn't know what to do with, and finally I came up with this idea. I didn't follow any particular recipe, but they turned out very tasty, so I'll just try to remember what I did.
Vegetable Soup
Ingredients
3 l water
½ leek, sliced
3 carrots, diced
2 parsnips, diced
2/3 cup peas (I only had frozen)
1 smaller celeriac (diced)
1 kohlrabi, diced
salt, pepper
2 stock cubes
1 handful of noodles
Cook the vegetables for about 40 minutes, season to taste, and when everything is done, add the noodles and boil for another minute or two.
Stuffed Eggplant
3 smaller eggplants
500 g (1 lb) minced meat (I used beef)
1 onion
1 cup grated cheese
1 tomato
oregano
1 egg
salt, pepper
Wash the eggplants thoroughly, remove the stems and halve them lengthwise. Using a spoon, scoop out the center out of the eggplant halves. Dice the onion and the eggplant pulp and saute in a hot, oiled skillet. Add the meat and oregano. Season to taste. Cook for 20 minutes. Remove the skillet from the heat, add the egg and half of the cheese and stir vigorously (you don't want the egg to start cooking). Stuff the eggplant halves and bake in a hot oven (180°C/356°F) for 40 minutes. Halfway through, put a slice of tomato on each eggplant half, and sprinkle the remaining cheese on top.
3 comments:
That eggplant looks beyond delicious!
That stuffed eggplant looks really tasty!
That eggplant looks delicious! Looks like a very healthy, comforting meal.
Yes, the fish in the salt crust was so tender and juicy - perfectly cooked! I have never heard of cooking chicken on a bed of salt, but will have to try it!
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