Stuffed Roasted Eggplant (serves 4)

Ingredients

1 large eggplant (sliced in 2 inch pieces) you should get 4 slices, you can discard the top and bottom
1/2 cup lentil beans (boil in water until tender about 20 minutes)
1/2 yellow onion chopped fine
1 cup broccoli tops chopped
4 Roma tomatoes diced
1/4 cup olive oil
3 tablespoons garlic
1/2 cup Parmesan(grated)
1/2 cup sour cream
1/2 cup goat cheese
1/4 cup fresh chives

Method

After slicing the eggplant, use a melon baller to scoop out the center, be careful not to go all the way through. Next, place the eggplant on a baking sheet and roast for 15 minutes or until slightly soft. Set aside to cool. When the beans are finished cooking you need to strain the water, set aside.

Now drizzle the eggplant with half the oil. Take your beans and all of your other veggies and mix them in a mixing bowl. Next you need a large saute pan and use the remaining oil and get it hot but not smoking. Saute the veggies and the beans for about 3 minutes (Add the garlic to the pan after about 1 minute. You don't want it to burn). Take this mixture, with a large spoon and fill the eggplant and place on a baking sheet. Mix the goat cheese, sour cream and chives in a small bowl. After you have filled your eggplant top them with your cheese mixture. Bake for 10 minutes at 350 degrees.

Presentation

This can be used as an entree or as appetizer. One suggestion would be to use a light tomato sauce (which is in a previous blog) and drizzle over empty plate. Then place the eggplant in middle of the plate. Thank you for your suggestions and there will be more later today about vegetarian cooking.

Always Cook with Love

Chef Sean

Please E-Mail with any questions nancyandsean@gmail.com


PS Chef suggests a warm crusty bread and a dry red wine, such as a Cabernet, to compliment this dish.