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Stuffed Japanese Eggplant
Course:
Appetizer, Dinner, Lunch, Main Course, Main Dish, Vegetarian
Cuisine:
American, Asian, International, Vegan, Vegetarian
Yield:
12
people
Materials
12
japanese eggplant
halved the long way & scooped
1
cup
garlic
roasted
2
pints
onions
peeled pearl
8
cups
red Swiss chard
sliced thin
1
cup
seiten
fine chopped
2
cup
corn kernels
roasted
1
cup
beet juice
3
sprins
rosemary
picked & chopped
1
bay leaf
ground
1
cup
bread crumbs (whole-wheat)
1/4
cup
parsley
chopped
4
limes
juiced
2
cups
pico de gallo
Instructions
In large hot skillet, sauté the scooped meat from the eggplant, garlic, seiten, onions (whole) & corn.
Cook for 5 minutes over high heat.
Reduce temperature and add rosemary, beet juice, Swiss chard, bay leaf & black pepper.
Cook until mostly dry.
Take off stove and place mixture in a large bowl.
Add bread crumbs, parsley & lime juice.
Stuff into eggplant hold for service.
Bake eggplant for 30 minutes at 350 degrees.
Serve immediately. Serve 2 halves with rosemary polenta & warm pico de gallo as sauce.