Stuffed Eggplant

This is one of the recipes from the CSA cooking class at the Loretta Paganini School of Cooking. Chef Kate waits until the Tuesday before the class when she learns from our newsletter what she might expect to find in the week’s shares before making up the recipes. It’s one of my favorites.

Stuffed Eggplant

4 medium eggplant (Look for long & slender ones)
1/4 cup olive oil
1 small onion, finely chopped
1/4 fresh chives, chopped
2 cups Ohio sweet corn, or frozen and thawed
2 cups cherry tomatoes, quartered
1 cup quinoa, cooked
1/2 cup Parmesan cheese
Salt & pepper, to taste

Preheat oven to 425°. Cut eggplants in half, lengthwise. Use a spoon to scrape out a little bit, about 1/2 an inch, of the flesh from the eggplants. Score the inside of the remaining flesh and lightly salt them. Set aside for 15-20 minutes. Blot the inside of each eggplant dry.
Toss corn, tomatoes, cooked quinoa, onion

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