She (eggplant is a woman you know) has never been on my side while I’m giving it my all in the fields. My memories of picking eggplant go a little something like this:
100 degree days; 4 hours in the same backbreaking position; sunblock melting off my forehead into my eyes; temporary blindness; getting pricked by the thorns on the calyx; and blood. There’s always some blood.
These roasted eggplants are stuffed with rice, mushrooms, onions, and green beans. They would taste awesome left just like that, but the spicy peanut sauce that I mixed in is what made this dish really POP.
Vegetable Stuffed Roasted Eggplant With Spicy Peanut Sauce (serves 2)
For the Eggplant:
1-2 tbs olive oil (divided)
1 large eggplant
1 cup cooked brown rice
1 cup string beans,
2 heaping cups of mushrooms, finely chopped
1 large yellow onion, diced
For the Peanut Sauce:
2 tbs peanut butter
1/3 cup of water
1/2 tsp of crushed red pepper flakes (more or less depending on how spicy you like it)
1 tbs honey
1 tsp ginger, minced
1 clove of garlic, minced
2 tbs tamari sauce (or soy sauce)
With an immersion blender or whisk, mix the sauce ingredients together and set aside.
Preheat the oven to 400.
Cook rice according to package directions.
Slice the eggplant in half lengthwise. With a spoon remove pulp leaving 1/4 inch rim. Dice pulp up and set aside.
Lightly salt the eggplant halves and place them cut side down on a paper towel for about 20 minutes. This will help get rid of the moisture. Then lightly drizzle olive oil over each half and place cut side down on an oiled baking sheet and roast in the oven for 20-30 minutes. Checking halfway to make sure it isn’t burning.
Meanwhile cook your veggies.
In a large skillet heat the olive oil over medium heat. Add the onion. Saute’ for about 5 minutes. Add the mushrooms, eggplant pulp, and green beans. Cook for about 8 more minutes stirring often. Turn the heat down to low and mix in the cooked rice. Drizzle sauce over rice mixture (reserving some for drizzling on top of eggplant) and mix well.
When eggplant is cooked remove from oven. Scoop a healthy portion of the rice and veggie mixture into each half. Drizzle with more sauce and enjoy!
This dish tasted extra good with a glass of my favorite house wine. You all should do the same.
If you are an eggplant lover like me you should check out my other eggplant recipes from the summer!
I may hate picking eggplant, but I sure as heck love eating it. I hope you all do too! Enjoy.