One of the ladies that I have English lessons with gave me a bunch of fresh eggplant, basil and tomato from her garden. Last year, they were impressed with the baked eggplant/tomato/basil in sauce idea that I came up with, and wanted to know what I was going to make this year. So I tried to rise to the challenge.
As usual, I mixed ideas from a few different recipes found on google.
Basically I cut the eggplant in quarters, then scooped out the insides, leaving about a quarter inch of flesh with the skin. Because my "oven" only heats from the top, I baked the shells by themselves for a bit first.
I chopped up the scooped out flesh, along with a small red pepper, and some shiitake mushrooms. I fried that, and added a bunch of garlic, basil, some lemon juice and balsamic vinegar, parsley, salt and pepper along with some parmesan cheese near the end. (I added a bit too much salt and/or parmesan)
I put a little grated cheese in the bottom of the shells, added the stuffing, and baked everything for another few minutes. I was planning on adding a tomato as well, but I could see that there wasn't going to be any room in the shells. So I made a salad with it.
Next: Adventures in Hokkaido
No comments:
Post a Comment