Eggplant stuffed with cheese and nuts

What kind of shopper are you? Do you go to a store with a list, and check off the list? or do you buy what you see that tempts you?

These  eggplants were small. They were thin. They were fresh. I could not resist.

I stuffed them with what I had in the fridge:  Feta, Kashkaval, walnuts and herbs; made a quick tomato sauce to go with them. Done.

INGREDIENTS:

  • 1 1/2 pounds of long and thin eggplants
  • 6 ounces of Feta cheese
  • 6  ounces of shredded  Kashkaval cheese (substitute Fontina or Provolone or mozzarella)
  • 1/3 cup of chopped parsley
  • 1/3 cup of finely chopped walnuts (optional)
  • Spices: Hot Aleppo pepper, a pinch; 1 tablespoon of sumac or pomegranate molasses; nutmeg, a pinch
  • Tomato Sauce: one onion, 3 cups of chopped tomatoes, salt, pepper, pinch of sugar.
  • olive oil as needed
  • Salt, for soaking the eggplants

METHOD:

  1. Wash the eggplants and peel; cut in half lengthwise, not all the way and  sprinkle generously with salt and let it draw up the bitter juices for an hour or all day. Rinse and dry.
  2. Brush the eggplants with olive oil and roast in a 350F oven for 30 minutes flipping them to the other side until all the sides are brown.
  3. While the eggplants are roasting, place the cheeses, spices and parsley in a bowl. Remove the eggplants from the oven, cool a bit, then scrape the flesh out with a grapefruit spoon  and mix in with the cheeses, walnuts and herbs.
  4. Stuff  the eggplants with the cheese mixture; place them in an oven-proof dish, on top of  the tomato sauce; bake in a 350F oven for 30 minutes.

NOTE: This is a cheese that is consumed on a daily basis by Lebanese folks; it originates in Bulgaria and is made of sheep’s milk.

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69 Comments

  1. Posted May 25, 2010 at 4:10 pm | Permalink

    wow love eggplant go to Cambridge its wonderful!

  2. Posted May 25, 2010 at 4:55 pm | Permalink

    I am a complete egg plant addict and this looks amazing – ps I like how you call them egg plants and not aubergines!

  3. Posted May 25, 2010 at 5:24 pm | Permalink

    Wow! I just got here from “Vagabonde’s” blog and I am so happy to have found you, I used to have a cooking blog, but I hardly update it. I am an eggplant fan, and this is so much like what I cooked Sunday, only I cut the eggplant in slices, I shall totally try it this way, it looks so nice! Thank you so very much for the recipe!

  4. Posted May 25, 2010 at 5:53 pm | Permalink

    Eggplant is one of my favorite vegetables and this stuffed version looks delicious. I, too, add nuts to lots of dishes. they add flavor and texture.

  5. Posted May 25, 2010 at 5:59 pm | Permalink

    Gosh, this looks great. I don’t think i can resist either!

  6. Posted May 25, 2010 at 7:10 pm | Permalink

    looks so good! I planted two kinds of eggplant in my garden this year. One if globe-like and the other is small and thin… and will be freshly picked of course! I can’t wait to stuff them just like this!

  7. Posted May 25, 2010 at 7:18 pm | Permalink

    I really enjoy making dishes with eggplant. Unfortunately, lately…they’ve been less than satisfactory around my market. I’ll have to wait to try out your recipe with this lovely sheep’s milk cheese…so much easier on the digestion;o)
    Thanks Joumana.
    Flavourful wishes, Claudia

  8. Posted May 25, 2010 at 7:46 pm | Permalink

    This is to die for..I must look for the cheese!

  9. Posted May 25, 2010 at 10:15 pm | Permalink

    Delicious! I can’t wait for my garden eggplants to give this a try.
    Mimi

  10. Posted May 26, 2010 at 2:00 am | Permalink

    Ooh, wow – this is right up my alley. I really love eggplant and always looking for new ways to make it. Thanks for sharing!

  11. Posted May 26, 2010 at 3:04 am | Permalink

    I go out shopping with a list (more or less specific, e.g. ‘fruit’ or ‘strawberries, pineapple, etc.’ But I also buy things that tempt me, fruit and veg that looks particularly good and fresh, etc.

    I adore eggplants/aubergines. Can’t wait to have them in season here!

  12. Posted May 26, 2010 at 3:36 am | Permalink

    I try to make a list, but I often miss out something and most of the time, I end up buying a lot of other random things. Eggplant is one of them! I love eggplant!

  13. Posted May 26, 2010 at 6:15 am | Permalink

    I have tried Kashkaval before in Bulgaria and it is delicious. Unfortunately it is diffucult to get hold of in Yorkshire Dales. I can imagine how well it goes with one of my favourite veg.

  14. Posted May 26, 2010 at 8:00 am | Permalink

    I always shop at my grocery store with a list … but sometimes if I see something that I can’t resist (like when blood oranges make an appearance) I do succumb! Only when I go to farmers’ market, THEN I let myself be spontaneous :) The eggplants do look delectable .. love what u did with them!

  15. Posted May 26, 2010 at 12:38 pm | Permalink

    Kashkaval! Boy does this bring back memories. My mother would use kashkaval and kezo (sp?) in her bourekas.

    This recipe looks scrumptious. I am a terrible cook, but I am going to give this a try.

    Melissa

  16. Posted May 26, 2010 at 2:45 pm | Permalink

    The nuts are a great addition!

  17. Posted May 26, 2010 at 10:03 pm | Permalink

    This looks like a “refined” eggplant choka (a dish we make in the Caribbean). Being one of my fave vegetables, I’ll be giving this one a try.

    happy cooking

    chris

  18. Posted May 27, 2010 at 8:38 am | Permalink

    Miam miam! I love eggplant in every kind of of preparation with cheese and tomatoes!
    As regards your question: I rather go to a shop with my list; this allows to avoid buying a lot of unnecessary products, which then will rotten in the fridge and will be wasted. However, exceptions happens and if I see some nice vegetables or meat, I do not have particular problems to change my shopping list. Have a nice day!

  19. Posted May 28, 2010 at 7:08 pm | Permalink

    I am the impulse buyer for sure. I buy what looks good to me.

    I love eggplant with cheese. One of my favorites is eggplant parmesan. This is similar but with way more complex flavors. It might become a new favorite. yummmyyyy :)

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