When life (or your garden) hands you beautiful fresh eggplant…
Invite a friend over and make Greek stuffed eggplants.
Spiced quinoa, fava beans, parsley and lemon juice placed in a fresh baked eggplant.
Back to work–but only for two days! Wednesday is the start of three days of house-sitting, book-reading, sun-laying and gloriously hermit-like laziness. Bring it on.
What a fun vehicle for the quinoa! I bet that would be awesome with some olives too. Love the salt of kalamatas!
Mmm, I LOVE olives, but I was cooking for myself and a friend who doesn’t like olives. Otherwise I’d have put kalamatas in all over the place
That sounds fantastic!!! I’ve only had eggplant in a couple of dishes, but this one looks awesome!!
Can I come over and hanve stuffed eggplant? Pretty please?!
Have fun being a hermit
You found another reason for favas!!
I sure did! Although these were the classy canned version, rather than fresh like last time. Found them while wandering through the local international market (oxymoron?) and had to buy.
There is nothing wrong with classy canned versions. Do they make frozen ones? That’d be even better. I guess I’ve never even looked. Random vegetable score: one of the grocery stores by my house has a huge bag of carrots for $1. There is anywhere between 10-15 full size carrots in each bag!
How is that even possible?? I’d probably be living on carrots right now if I were you
And I haven’t come across frozen favas yet, but I didn’t know canned was a thing until a few days ago either…
I am living on carrots. Carrots in my smoothies and carrots with lunch. There is a good chance carrots will be with dinner, too. Maybe there is a whole magical world of favas that we didn’t even know existed!
I was about to ask how in the world you use them for smoothies, then I remembered some people have fancy vitamixes rather than old and beat up bullets
And apparently there is, I use favas once and then suddenly they’re everywhere!
I made the mistake of putting carrots in the blender first this morning instead of near the top like usual, and the motor didn’t like that very much. So even fancy Vitamixes don’t always like carrots. That said, if I still had the Magic Bullet, I would totally steam the carrots in the microwave to soften them up and toss them in. I have no shame in steamed vegetables from the microwave.
I love eggplant! A friend brought over eggplant caprese this weekend and it was so good. I am eggplant challenged though. It’s hard to get the right texture. I try to salt the moisture out but not sure i have the right technique!
Honestly, I’ve never salted eggplant! I know there are always those crazy preparation stages that people recommend, but I’ve never had a problem with that. The best options for intro eggplant seem to be breading slices and baking them or making baba ghanoush–hard to go wrong with either of those, yum!
I’ll be right over to share!!!
These look so good, I’m a big eggplant fan. Hope all is ewll and you have a great week.
Wow, the size of those! My dad grew some aubergines/eggplant last summer but they were tiny and skinny, yours are mahoosive! The finished dinner’s a lovely picture too.
Have a lovely chilled break for the rest of the week
There are different sorts of eggplants, because you can buy ones that specifically grow long and skinny rather than the globes that I have, wonder if that was the issue?
Maybe it was; some were yellow too but tasted exactly the same; he’s got more in this year too, love my dad and his vegetable patch!
I’m still a little scared of eggplants. Yay for short weeks!
Wow this looks amazing- don’t know why I never thought of roasting eggplant. Especially when it softens in the oven, the texture is sort of like a sauce/puree…perfect with quinoa! I love stuffed butternut squash too
Stuffed squash is definitely a fall favorite! I should have planted some squash just for that purpose…
Your home grown eggplants look amamzing & oh so tasty! I love your unique filling a lot! Food that makes me smile!
Sounds like a dream weekend, my dear!! The eggplant looks incredible!! I love it!
Love the eggplant!