>> Monday, May 21, 2012
What you'll need . . .
- 2 medium eggplants
- 3 cloves garlic, minced
- 1 small cooking onion, chopped
- 4 cups chopped red Swiss chard
- 1 can kidney beans, drained and rinsed
- 2 portabella mushrooms, washed and chopped
- 1 teaspoon tumeric
- Salt and pepper to taste
- 1 cup tomato puree
- Several tablespoons olive oil
Method . . .
- Preheat oven to 375 degrees F. Line a baking sheet with foil, spritz with some olive oil, and set aside.
- Cut off the stem of each eggplant, then cut in half. Scoop out a good amount of the meat. Then rub the inside with olive oil and sprinkle with salt and pepper. Set aside.
- In a large pan over medium-high heat, toss in 2 tablespoons of olive oil. Then add the garlic and onions and cook until glassy. Add in the tumeric and cook for a couple minutes.
- Toss in the mushrooms and swiss chard (I didn't include stems, but that's just my personal preference) and cook until wilted. Then turn off heat and toss in the kidney beans.
- Stuff each eggplant with a portion of the mixture until all of it is used up. Then place in the oven for 15 minutes.
- Take out of the oven and spoon tomato puree atop each -- as much as you'd like. I also sprinkled ours with some nutritional yeast and more salt and pepper. A bit of olive oil, too.
- Return to oven and cook for another 15 minutes or until the eggplant is softened, but not mushy.
Of course, you can stuff the eggplants with anything you want! I'm really into stuffing veggies lately -- if you missed 'em, I posted a recipe for Quinoa Stuffed Portabellas. It's just another great way to make a cheap meal as nutritious as possible.
What's your favorite stuffed recipe? I'd love some suggestions!
Today on Writing Chapter Three is more information about my decision to be a Stay-At-Home Mom. Mostly budget stuff, but there's a lot more to write on the topic. If you've ever considered being a SAHM but don't think it's possible, I hope this post helps!
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