This stuffed eggplant recipe is one of my favorite dishes. Looks good, tastes good and it’s good for you. Long prized for its deeply purple, shiny beauty with its unique taste and texture, eggplants are available in markets throughout the year, but they are at their very best from August through October when they are in season. Eggplant is low in calories, contains many vitamins, minerals and is antioxidant.
- 2 eggplants (cut in half. lengthwise)
- 1 small can of tomato puree (8 oz)
- 1 cup of bread crumbs
- 2 zucchini (chopped in 1/4 inch cubes)
- 1 pound mozzarella cheese, grated
- 1.5 cup oil or ghee
- 1.5 teaspoon black pepper
- 1.5 teaspoon kosher salt
- 1 teaspoon lemon juice
- 1 tablespoon basil leaves
- 1 tablespoon oregano flakes
- In large skillet heat 1 cup of oil or ghee. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very tender. It’s ready when you can push a knife point through easily. Turn off flame and set aside.
- In one-quart saucepan add 1/4 cup of ghee or oil. when heated add 1 teaspoon black pepper, and lemon juice. Quickly add tomato puree. Add 1/4 cup water, 1 teaspoon of salt, and basil leaves. Cook on medium heat for 1/2 hour, stirring often.
- In small skillet add last 1/4 cup ghee or oil. When hot add 1/2 teaspoon of black pepper. Quickly add chopped zucchini, add 1/2 teaspoon salt, and fry at high heat for 5 minutes, stirring frequently. Add bread crumbs and lower heat. cook for 2 more minutes.
- Return to skillet with cooked eggplants. Divide zucchini stuffing in four parts, put evenly on top of eggplants, and cover with sauce and grated cheese. Cover and put on a low flame until cheese is melted. Garnish with parsley and oregano. serve hot.
*Eggplants are beneficial for blood type B and AB. Neutral for O blood type and should be avoided for type A.
From "The Higher Taste - A Guide to Gourmet Vegetarian Cooking and Karma-Free Diet".