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.
- 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
- 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.
- 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.
- 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.
- 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.