A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th century.
The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces, so the filling is easy to eat.
There is nothing better this time of year than fresh corn and tomatoes. This easy corn, tomato & bacon calzone is the perfect way to celebrate fresh summer produce! Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors then load it with cheese!
Eating vegetables during their seasons really gives you the best flavors.
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Summer Calzones w/ Corn, Tomatoes & Bacon
Votes: 1
Rating: 5
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Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
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Votes: 1
Rating: 5
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Instructions
Dough
In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
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Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.
It’s easy to fall into predictable patterns when preparing food, and you may just end up roasting it and eating it the same way every time.
Take for instance stuffed chicken breast … stuffing doesn’t always have to start with bread or rice. Chicken is a blank canvas for flavors, and its protein-rich nature provides a satisfying base for creamy brie. It’s the stuffing that makes this roasted chicken breast outstanding. The combination of chicken and brie is delicious because the creamy, mild, and slightly nutty flavor of brie complements the savory, tender, and versatile nature of chicken, creating a satisfying and flavorful dish. The cherries add a splash of color while keeping the chicken moist.
Unique flavors combined together. So Good!
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Dark Sweet Cherries & Brie Stuffed Chicken
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
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Drain cherries & set aside; slice brie into long 1/2-inch strips. Coarsely chop basil.
Using a meat mallet, flatten chicken breasts to be uniform in width. Salt & pepper each side. Make a slit in the center of each breast, lengthwise, making sure to not cut all the way through.
Divide brie slices evenly between the 4 breasts the top with drained whole cherries. Sprinkle with a bit of fresh chopped basil.
Melt butter on a plate. Place panko crumbs on another plate. Carefully dip both sides of each chicken breast in butter then coat each with panko crumbs.
Line a baking sheet with foil paper & spray with baking spray. Carefully lay the chicken breasts on it then spray chicken breasts with baking spray as well.
Bake for 30-35 minutes or until cooked but not dry. Remove from oven, place on serving dish & drizzle with balsamic glaze if you wish or serve as is.
There is so much to love about summer, not least of which is the amazing bounty of fresh produce. This summer vegetable torte is a great way to showcase flavorful late-summer vegetables and savory herbs that are available. It is similar to a crustless quiche or a frittata that makes a wonderful addition to a brunch or a backyard barbecue. It can be served warm or cold. Either way, it’s delicious.
One of the baking pans I have found extremely useful over the years is the ‘springform pan’. The function of this pan is to make it possible to take out of the pan a cake which is too fragile to trust to the conventional method of turning it upside down. A pan with a removeable bottom eliminates the need to risk inverting the cake.
A cheesecake might be the best example of a cake needing such a specialty pan. This was just what the late Pierre Franey was thinking of when he introduced the springform pan to New York Times readers back in 1980.
The pan he had in mind was made by Kaiser, a German metal goods company founded in 1919 by Wilhelm Ferdinand Kaiser to provide quality equipment to avid bakers like his wife. The company claims to have invented the springform pan, which it calls ‘the intelligent round cake pan’, and is the world’s largest manufacturer of them. They make 30 types, including one with a glass bottom that can double as a serving plate.
Thinking beyond cheesecake, the springform pan works so good when used to make this torte. The high sides of the torte gives it such a special look. It bakes up firm, but still creamy and delicious. It can be served as a vegetarian main course with a side salad, or served alongside some grilled sausage as we did for our meal.
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Vegetable Torta w/ Chicken/Turkey Sausage
Votes: 1
Rating: 5
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Ingredients
- 3 Tbsp olive oil
- 1/2 medium onion, chopped
- 250 gm mushrooms, sliced
- 3 medium zucchini, sliced 1/4-inch thick
- 270 ml sundried tomatoes, drained & sliced
- 170 ml marinated artichokes, drained & sliced, optional
- 250 gm cream cheese, softened
- 6 large eggs
- 1/4 cup 1/2 & 1/2 or heavy cream
- 2 cloves garlic, minced
- 3 Tbsp fresh basil, chopped
- 1 tsp Italian seasoning
- 1/2 tsp EACH salt & pepper
- 250 gm Swiss cheese, grated
Ingredients
- 3 Tbsp olive oil
- 1/2 medium onion, chopped
- 250 gm mushrooms, sliced
- 3 medium zucchini, sliced 1/4-inch thick
- 270 ml sundried tomatoes, drained & sliced
- 170 ml marinated artichokes, drained & sliced, optional
- 250 gm cream cheese, softened
- 6 large eggs
- 1/4 cup 1/2 & 1/2 or heavy cream
- 2 cloves garlic, minced
- 3 Tbsp fresh basil, chopped
- 1 tsp Italian seasoning
- 1/2 tsp EACH salt & pepper
- 250 gm Swiss cheese, grated
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Votes: 1
Rating: 5
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Instructions
Place the zucchini in a colander and sprinkle with salt. Let sit for 30 minutes tossing occasionally.
Preheat oven to 375 F. Line a sheet pan with a rack.
After the zucchini sits for 30 minutes, rinse off the salt, drain and pat dry with a few paper towels.
Pour the zucchini slices onto the rack and place in the preheated oven for 30 minutes. Remove and cool.
Reduce oven temperature to 350 F. Brush the bottom & sides of a 9-inch springform pan with oil. Line bottom with parchment paper & brush parchment with oil. Wrap outside of pan with aluminum foil.
In a skillet, heat oil & sauté onion & mushrooms until veggies are tender-crisp, about 10 minutes.
In a large bowl, beat cream cheese until smooth. Beat in eggs until combined ( can still be a bit lumpy). Beat in cream or 1/2 & 1/2. Stir in garlic, basil, Italian seasoning, salt & pepper. Using a slotted spoon to drain off any liquid on sautéed veggies, then add sautéed vegetables & zucchini to egg mixture along with drained sun-dried tomatoes & marinated artichokes. Add grated Swiss cheese; stir with a rubber spatula to combine. Spread mixture in prepared pan & set pan on a baking sheet.
Bake for 1 1/2-1 3/4 hours or until top is puffy & golden brown & the center no longer jiggles when shaken. Remove from oven & allow to cool for 10 minutes in pan, then run a sharp knife around edges of torte to loosen. Gently remove pan sides. Serve warm, room temperature or cold.
If you are not familiar with ‘Herbs de Provence‘, it is a mixture of dried herbs considered typical of the Provence region in Southeastern France. This region is known for endless vineyards, olive groves and its vibrant, purple lavender fields. Lavender is the herb that adds a distinctive scent as well as working beautifully with the rest of the herbs (thyme, marjoram, savory, oregano & rosemary) that make up this blend.
Prior to the commercialization of the product in the 1970’s, the person responsible for bringing the French phrase into the vocabulary of cooks around the world was non other than Julia Child (American-turned-French chef), who included it in a recipe in her classic cookbook ‘Mastering the Art of French Cooking‘.
This iconic French spice blend can easily elevate any number of meals. Like most spice blends, there is no set formula for the ideal Herbs de Provence. While it uses ingredients that are found in the North American creation known as ‘Italian Spice‘ (with the exception of basil), it also includes lavender flowers and has a strong floral taste.
Although I am using the individual herbs in this recipe, you can easily substitute with bottled, dried Herbs de Provence with no problem. They are readily available in the larger grocery stores. This makes such a great tasting meal …. well worth your time.
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Herbs de Provence Shrimp
Votes: 3
Rating: 4.33
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Ingredients
- 100 gm bacon
- 250 gm mushroom, quartered or sliced
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 3/4 cup frozen peas, thawed
- 3 Tbsp fresh basil, chopped
- 3/4 tsp lemon zest
- 2 Tbsp olive oil, divided
- 1 tsp sea salt
- pepper to taste
- 340 gm Wild, raw jumbo shrimp, peeled & deveined
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp fresh marjoram, oregano OR savory, chopped
- 3/4 tsp rosemary, chopped
- 1/4 tsp dried lavender
- 1 1/2 cups vegetable broth
- 1 cup Israeli couscous (plain Or turmeric)
- 1 1/2 Tbsp lemon juice
- 2 tsp fresh tarragon, chopped
Ingredients
- 100 gm bacon
- 250 gm mushroom, quartered or sliced
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 3/4 cup frozen peas, thawed
- 3 Tbsp fresh basil, chopped
- 3/4 tsp lemon zest
- 2 Tbsp olive oil, divided
- 1 tsp sea salt
- pepper to taste
- 340 gm Wild, raw jumbo shrimp, peeled & deveined
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp fresh marjoram, oregano OR savory, chopped
- 3/4 tsp rosemary, chopped
- 1/4 tsp dried lavender
- 1 1/2 cups vegetable broth
- 1 cup Israeli couscous (plain Or turmeric)
- 1 1/2 Tbsp lemon juice
- 2 tsp fresh tarragon, chopped
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Votes: 3
Rating: 4.33
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Instructions
In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; remove from pan & blot on a paper towel. Saute mushrooms, onion & garlic in bacon drippings until softened.
Add peas, basil, lemon zest & 1 Tbsp oil. Season with salt & pepper.
In a bowl, combine shrimp, thyme, marjoram, rosemary, lavender & remaining tablespoon of oil. Add shrimp mixture to saucepan; cook, turning once, until opaque throughout, about 2-3 minutes. Place in a dish & set aside to keep warm.
In the saucepan, bring vegetable broth to a boil & add couscous. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 10 minutes.
Add shrimp mixture along with cooked bacon, lemon juice & tarragon. Gently stir together with a fork. Serve immediately.
If you follow my blog, you’ve probably noticed pearl couscous has become one of my favorites. There was a time when rice and pasta reigned supreme as a side dish staple in North America. But we have become more adventurous, probably due to world travel and the internet. Foods like couscous have come onto the food scene and never left.
If you have not tried it, pearl or Israeli couscous has a chewy texture with a warm, nutty flavor. Made from wheat flour and semolina, it has a ball-like shape and is toasted, rather than dried, after the granules are formed. Unlike common types of pasta or couscous, pearl couscous was factory made from the outset and therefore is rarely seen homemade from scratch.
Whether you like it hot or cold, savory or even a little sweet, the options are endless with this versatile ‘ancient’ food.
I find it pairs so well with the wild mushrooms & herbs. I wanted to make this dish as our main course so I added some bacon which really added to the flavor.
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Pearl Couscous w/ Wild Mushrooms & Herbs
Votes: 2
Rating: 5
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Votes: 2
Rating: 5
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Instructions
In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; remove from pan & blot on paper towel. Add mushrooms, onion & garlic; saute until softened.
To the mushroom mixture add broth, (salt if using water) & bring to a boil. Add couscous; stir to combine. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 10 minutes. Add herbs & bacon crumbles. Gently stir together with a fork. Serve immediately.
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Being a fig lover, I am always attracted to recipes with this tasty little fruit in them. Some years ago, I started using the Kraft Fig Balsamic Dressing and it became one of my favorites.
Salad dressings have started catering to consumer demand for thoughtfully crafted products made with natural ingredients. Fig balsamic dressing can be used in numerous ways. It has a tangy and delicately sweet, caramelized fig flavor that works as a glaze for roasted or grilled pork, sauteed chicken and baked salmon. You can brush it on in the last few minutes of cooking or add a little to the skillet, just to coat your saute.
This balsamic vinaigrette has enough flavor to dress a salad on its own or use over roasted veggies, aged & soft cheeses or in soups. For dessert try drizzling some over fruit & Greek yogurt or ice cream. It’s amazing!
This glazed salmon is an excellent meal served with rice or roasted potatoes.
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Honey Balsamic Glazed Salmon
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Heat oil in a large skillet on medium-high heat. Add vegetables; cook 2 minutes, stirring occasionally. Spoon vegetables to one side of skillet. Add salmon, flesh side down, to other side of skillet; cover. Cook on medium heat 8 minutes or until fish flakes easily with fork, turning after 4 minutes.
Transfer fish & vegetables to a plate; cover to keep warm. Add dressing & honey to skillet; cook & stir 30 seconds or until heated through.
Pour dressing mixture over fish. Top vegetables with Parmesan & fresh basil.
Comforting, creamy risotto is one of those dishes that isn’t difficult to prepare but it can be quite time consuming. I find it works best for me when I’m doing other things in the kitchen at the same time.
Risotto is typically made with arborio rice, but pearl barley is a good substitute; it produces a similar texture but with a nuttier taste.
Over the years, I have made various kinds of risotto. Brion is the eternal rice lover. He could eat rice everyday of the week. Even though his favorite is just plain white rice, I can’t resist adding risotto to the mix now and again.
As a rule, if you are using corn in risotto, it would probably be fresh. In February, ‘fresh’ is not happening in our part of the country yet. One of the most favorite canned vegetables in North America is corn. Personally, I love corn no matter if its canned, frozen or fresh. Without trying to sound like an advertisement, I found that Green Giant Steam Crisp was real nice for this recipe. It’s supposedly picked at its peak and then quickly steamed in the can to preserve as many vitamins and nutrients as possible. I added some bacon and mushrooms to give it some extra pizzazz!
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Sweet Corn Risotto w/ Sauteed Shrimp
Votes: 1
Rating: 5
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Ingredients
- 3 cups PLUS 1/4 cup chicken broth
- 3 strips bacon, chopped
- 1-2 Tbsp unsalted butter
- 150 gm fresh mushrooms, sliced
- 1/2 large green pepper
- 1 small white onion, minced
- 1 cup pearl barley or arborio rice
- 341 ml Green Giant Steam Crisp corn, drained
- 2 Tbsp unsalted butter
- 1/4 cup Parmesan cheese, grated
- 2 Tbsp fresh parsley, chopped
- salt & pepper to taste
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tsp red pepper flakes, crushed
- 300 gm WILD, jumbo shrimp, peeled & deveined
- 2 Tbsp fresh basil, chopped
Ingredients
- 3 cups PLUS 1/4 cup chicken broth
- 3 strips bacon, chopped
- 1-2 Tbsp unsalted butter
- 150 gm fresh mushrooms, sliced
- 1/2 large green pepper
- 1 small white onion, minced
- 1 cup pearl barley or arborio rice
- 341 ml Green Giant Steam Crisp corn, drained
- 2 Tbsp unsalted butter
- 1/4 cup Parmesan cheese, grated
- 2 Tbsp fresh parsley, chopped
- salt & pepper to taste
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tsp red pepper flakes, crushed
- 300 gm WILD, jumbo shrimp, peeled & deveined
- 2 Tbsp fresh basil, chopped
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Votes: 1
Rating: 5
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Instructions
In a medium saucepan, bring chicken broth to a simmer.
In another large saucepan, saute bacon until lightly browned but not crispy. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off fat & wipe out pan with paper towels.
Add butter to pan & melt over medium heat. Saute mushrooms until moisture evaporates; add onion & green pepper. Saute for 5 minutes or until tender crisp then add barley (or rice) & hot chicken broth; simmer, stirring occasionally until all broth is absorbed, 15-20 minutes. If you need to make more broth, do so but be sure it is hot before adding it.
When barley (or rice) is cooked & broth is absorbed, remove from heat & stir in corn, butter, Parmesan & parsley. Season with salt & pepper & transfer to a large bowl.
Add remaining 2 Tbsp olive oil to skillet & heat over medium-high heat. Add garlic, shallot & red pepper flakes & cook until fragrant, 1-2 minutes. Add shrimp & cook until pink & beginning to brown, 3-4 minutes. Add 1/4 cup chicken broth & let simmer until evaporated, about 2 minutes. Remove from heat, season with salt & pepper & stir in basil. Add risotto & bacon back to skillet, stirring to combine with shrimp. Serve.
A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.
Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.
Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!
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Shrimp Burgers on Seeded Teff Buns
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Seeded Teff Buns
In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
Shrimp Burgers
In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
Avocado Aioli
In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
Assembly
In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.
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You know the saying, ‘what’s old is new again‘ is one that seems to fit cauliflower. What used to be considered a boring vegetable, less colorful and less delicious than its cousin broccoli, is now an ‘it’ vegetable. I mean, its everywhere — cauliflower rice, pizza crust, roasted, in sandwiches, main entrees, etc. etc. The versatility of this humble veggie has boosted its popularity to become big business for growers and grocers.
Whole roasted cauliflower is an unusual presentation. Cauliflower’s inherent earthy sweetness becomes more pronounced as the moisture inside is drawn out.
January is always a good month to get creative with oven meals. I love the idea of a whole roasted cauliflower with cheese sauce drizzled over it. Although, stuffing it with meat is not a new concept, I, myself have not made it this way. So today’s meal is a nicely seasoned ground beef filling baked inside of a whole cauliflower and topped with a Parmesan cheese sauce. The result is real good!
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Roasted Stuffed Cauliflower with Beef
Votes: 1
Rating: 5
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Ingredients
Parmigiano-Reggiano Sauce
Ingredients
Parmigiano-Reggiano Sauce
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Votes: 1
Rating: 5
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Instructions
Stuffed Cauliflower
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In a large bowl, combine ground beef, onion, garlic, tomato paste, tomato, egg, pepper flakes, oregano, basil, sage, pepper & salt until well incorporated. Set aside.
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Remove the whole stem from the cauliflower making sure to leave the head fully intact. In a large pot, boil cauliflower for 8-10 minutes until fork tender. Remove from the boiling water & place on paper towels to drain for a few minutes then carefully remove any remaining stem to make space for the filling.
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Preheat oven to 400 F. Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head. Place inverted head of cauliflower on a buttered, foil lined baking sheet; cover with another sheet of foil & bake about 30 minutes or until beef is cooked through.
Cheese Sauce
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In a saucepan, melt butter add flour, stirring until light brown, about 2 minutes. Stir in milk & allow to thicken, about 5 minutes. Add grated cheese, salt & pepper & mix until fully incorporated & thickened.
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Adjust heat to broil. Remove foil from stuffed cauliflower & cover with cheese sauce. Broil about 5 minutes or until lightly browned. Garnish with fresh parsley.
It goes without saying, eggplant is beloved in many cuisines. It has been considered the ‘queen of the garden’ with it’s almost purple-black, glossy skin and cap-like crown.
Eggplants are bitter when raw but develop a savory and complex flavor when cooked. The texture of the flesh is meaty and easily absorbs sauces and cooking liquids.
Native to the Indian subcontinent and the Himalayan area, they have been cultivated in Southeast Asia since prehistoric times. Cultivars in the 18th century were white to pale yellow in color and resembled hen’s eggs which explains the reason this fruit is called ‘eggplant’. There are dozens of eggplant subspecies grown throughout the world in many shapes and sizes.
The most popular one we see here in North America is the dark purple ‘globe’ eggplant which ranges in weight from 1-5 pounds. When buying them, look for ones with smooth, firm, unwrinkled skin and a fresh looking green stalk or cap. Eggplant is commonly used in ratatouille, pasta dishes, spreads, dips, moussaka or stuffed and roasted.
Today, I’m making a stuffed version with an interesting fresh basil-chicken filling.
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Basil Chicken Stuffed Eggplant
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Preheat oven to 375 F. Cut eggplant in half lengthwise; carefully hollow out each half. Roughly chop the removed flesh.
In a large skillet, heat 2 Tbsp. olive oil & saute onion until tender, about 5-6 minutes. Add the chopped eggplant, mushrooms & garlic. Cook until eggplant is tender, about 7-8 minutes. Add ground chicken, oregano, salt & pepper. Cook until chicken is no longer pink, about 10 minutes.
Stir in in roasted red peppers, cooked rice & fresh basil; remove skillet from the heat. Place eggplant halves in a baking dish & fill with chicken/rice mixture. Sprinkle with sunflower seeds; drizzle with remaining olive oil & bake 30-35 minutes until tender.
Remove eggplant from oven & top with grated cheeses.
