STUFF IT!

 

Eggplants stuffed with two kinds of cheese. 

How I love any vegetable that can be hollowed out and stuffed! This week, it’s eggplants and the stuffing is vegetarian—bread and two cheeses. They make a fine main dish, two halves per person, or a nice starter. 

Serve these stuffed eggplants as a vegetarian main dish or a starter. They're good hot or cold.

Two kinds of cheese go into the stuffing for the eggplants. Queso fresco is a fresh, white cheese, from goat, sheep or cow’s milk, that crumbles or mashes easily. If not available, use ricotta or well-drained cottage cheese. Manchego is a cured sheep's milk cheese that melts readily. Any hard cheese could be substituted.

The eggplants are partially cooked before stuffing so that the pulp is soft enough to be scooped out. This can be done in the oven or microwave. Cut the eggplants in half and score the flesh so that it softens quickly. Allow about 20 minutes in a 350ºF oven or 6 minutes on High in the microwave. Test with a skewer; eggplants are done when a skewer easily pierces the flesh.

Bake the eggplants then finish them under the broiler for a crispy top.

Eggplants Stuffed with Cheese

Berenjenas Rellenas con Queso

Serves 4 as a vegetarian main dish or 8 as a starter.

4 medium eggplants, about 12 ounces each

3 ounces day-old country bread, crusts removed

1 cup milk

3 tablespoons olive oil

1 cup chopped onion

1 clove garlic, chopped

¼ teaspoon grated nutmeg

Freshly ground black pepper

1 teaspoon salt

2 tablespoons chopped parsley

4 ounces queso fresco

5 ounces grated Manchego cheese (about 1 ¾ cups)

1 egg

Pine nuts

Bake, then scoop out flesh.

Remove the stems from the eggplants and cut them in half lengthwise. With the tip of a knife, score the flesh. Place them, cut-side down, on a baking sheet and bake at 350ºF until tender or place them, two halves at a time, in a microwave-safe plate and microwave on High until tender. Allow the eggplants to cool.

Use a spoon to scoop out the flesh from the eggplant halves, leaving the skins with enough flesh to hold them together. Turn the shells upside down so they drain. Place the pulp on a cutting board and chop it coarsely. 

While eggplants are cooling, break the bread into pieces and place in a bowl. Pour over the milk and allow the bread to soak until softened.

Preheat oven to 375ºF.

Heat the oil in a skillet and sauté the onion and garlic on medium heat until softened, but not browned, 5 minutes. Add the chopped eggplant and continue to fry the mixture for a few minutes. Season with nutmeg, pepper and salt. Remove from the heat and add the parsley.

Place the softened bread in a mixing bowl. (Discard any milk left in the bowl.) Use a fork to break it up. Crumble, chop or mash the queso fresco and add to the bread. Add the grated Manchego. Add the eggplant mixture from the skillet. Mix thoroughly. 

Place the eggplant shells in a lightly-oiled baking pan. Spoon the eggplant-cheese mixture into the shells. Smooth the tops. Beat the egg with ½ teaspoon of water. Spoon beaten egg over the filled eggplants. Stud each with a few pine nuts. Bake until the eggplants are heated through and egg topping is set, about 15 minutes. Place the eggplants under the broiler until browned on top.

Serve the eggplants hot or room temperature.

Stuffed eggplant is good served with a dollop of Greek yogurt and salad.

More recipes for stuffed vegetables, some vegetarian, some not:

Meat-Stuffed Eggplant.

Turkish-Style Eggplant Stuffed with Lamb.

Zucchini Tubs Stuffed with Shrimp.

Zucchini Boats Stuffed with Vegetables and Quinoa.

"Pizza"-Stuffed Zucchini.

Cabbage Stuffed with Meat.

Cabbage Rolls with Meat.

Peppers Stuffed with Tuna.

Stuffed Peppers with Chunky Tomato Sauce.

Piquillo Peppers Stuffed with Shrimp.

Red Peppers Stuffed with Quail.

Microwave-Cooked Stuffed Peppers.

Pumpkin Stuffed with Meat.

Vegetarian Stuffed Squash.

Tomatoes Stuffed with Rice and Olives.

Onions Stuffed with Chorizo.

Stuffed Grape Leaves with Meat.