Meatball Stuffed Eggplant
This is a good recipe for a lazy Sunday when you have an hour to whip something up, and it’s relatively easy and good for you. Eggplant can be bitter and tricky to work with, so choose ones that are firm but not too firm, and make sure to roast them as directed in the recipe before preparing the dish.
2-3 medium eggplants
1 Tbsp. olive oil
8-10 turkey meatballs, finely chopped (if you don’t like turkey you can substitute it)
½ green pepper, seeded and chopped
1-2 cloves garlic
¼ cup chopped black olives
1/3 cup whole wheat bread crumbs
½ cup prepared spaghetti sauce
½ cup + 2 Tbsp. Parmesan cheese
½ tsp. Italian seasoning
Salt and pepper to taste
1. Preheat oven to 400 degrees. Pierce eggplant several times with a fork and roast on a baking sheet for 20-25 minutes, turning occasionally.
2. Remove from oven and let cool for about 10 minutes. Slice in half lengthwise and scoop out pulp into a bowl and save enough to make 1 to 1½ cups. 3. Place eggplant shells on a baking sheet and set aside. Heat oil in a large nonstick skillet and add eggplant pulp, sautéing for about 4-5 minutes or until it’s reduced a bit and darkened in color.
4. Add chopped meatballs, green pepper, garlic, black olives, spaghetti sauce, Italian seasoning and salt and pepper, and continue cooking for another 3-4 minutes.
5. Turn off heat and stir in ½ cup Parmesan and bread crumbs. Carefully spoon eggplant mixture into eggplant shells, dividing evenly, and sprinkle each with the remaining 2 Tbsp. Parmesan.
6. Place it in a bed of sauce if you would like.
7. Bake in 400 degree oven for about 15 minutes and serve. Makes 2 large or 4 smaller servings.
Serve with crusty bread and some good red wine.