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Posts Tagged ‘stuffed eggplant recipe’

If you’ve shopped at a weekly Vancouver Farmers Markets you may have purchased some of your veggies from Celyddon Farms. But if you haven’t, here’s your chance! Stop by Celyddon Farms’ table on September 20th at Kits Market, or September 26th at Trout Lake market, or any Wednesday Main Street market and pick yourself up some organic eggplants for this tasty recipe:

Eggplant Stuffed with Ratatouille and Asiago Cheese (serves four)

Ingredients

  • 2 medium eggplants, cut in half
  • 4 tbsp olive oil
  • salt and pepper
  • 1 large white onion, diced
  • 1 tbsp garlic, minced
  • 2 red bell peppers, seeded and diced
  • 1 japanese eggplant, diced
  • 1 green zucchini, diced
  • 1 yellow zucchini, diced
  • 1 large ripe tomato, diced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 cup asiago cheese, grated

Preparation

Place halved eggplants skin side up on a baking sheet lined with parchment paper (or brushed with a bit of oil).  Drizzle with 2 tbsp olive oil and season with salt and pepper.  Bake at 400°F/200°C for 15 to 20    minutes or until soft to   touch. Remove from oven, cool.  Turn over and gently press in centre of eggplants to create a cavity for the stuffing. Season cavity with salt and pepper and set aside.

In a fry pan heat remaining olive oil over medium heat and saute onion, garlic and peppers briefly until fragrant.  Mix in japanese eggplant, zucchini, tomato, thyme and rosemary.  Season with salt and pepper and cook until vegetables are tender, about 5 minutes. Remove from heat.

Divide and spoon ratatouille (vegetable) mixture into each eggplant half.  Top each stuffed eggplant with a ¼ cup of grated asiago cheese and place in preheated oven (400°F/200°C) for 10 minutes, or until the cheese is melted and forms a golden brown crust.

* This recipe is found on page 178 of the ‘Chefs in the Market’ cookbook by Bill Jones and Stephen Wong.

We are proud to recognize Celyddon Farms as a Bronze Sponsor of RIPE.

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RIPE: The 1st Annual Evening of Local Food & Libations • Oct 1st, 6- 10pm Performance Works, Granville Island

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