HOME RESTAURANT DATE NIGHTS Over 50s Lifestyle Recipes

Home Restaurant Date Night #4 Stuffed Eggplant – Confidential Cook Book Cooking

April 19, 2023

The next book selected is the The Moosewood Cookbook by Mollie Katzen apparently this is a classic cookbook and rated as ‘one of the most influential cookbooks of our time’. I hadn’t heard of the book but it is popular in the US. I’ve actually made some delicious recipes from the book including Apricot Almond Bread .

My review for the signature dish I selected , Stuffed Eggplant, was published on Bernadette’s New Classic Recipe website on April 16. You can read my review and find other recipes and reviews from the book club members HERE

the Moosewood Cook Book

Stuffed Eggplant

Stuffed Eggplant with Rosemary & Olive Foccacia

For my Home Restaurant Date Night #4 I selected for Stuffed Eggplant with Rosemary & Olive Foccacia, both from the Moosewood Cook Book. I chose the Stuffed Eggplant as both my husband and I enjoy Eggplant. I usually add it to my Mediterranean roasted vegetables.  There was an option to use a Sweet Pepper puree, however, I substituted baby tomatoes and made a tomato,garlic and baby spinach sauce.  I served with another recipe from the book, the Foccacia and adding Rosemary and Olive and a side of balsamic vinegar for dunking the bread.

45 minutes to prepare 30-40 minutes to bake
Serves 6

Notes:

  • I prepared the filling and stuffed the eggplants in the afternoon then refrigerated until I was ready to cook. They took about 45 minutes in my oven.
  • I had to convert from Imperial to Metric
  • I also converted the servings to suit 2 rather than 4 – 6
  • I preheated my fan forced oven to 180C

 

Ingredients

3 eggplants halved
1 onion minced
225gm (1/2 pound) mushrooms chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon oregano
5-6 cloves garlic minced
2 cups cooked brown rice (I used the 90sec microwave version)
1½ cups cottage cheese (I used low fat)
1 cup grated cheddar cheese
½ cup packed minced parsley
soy sauce and tabasco to taste
handful of sunflower seeds
handful of sesame seeds
sprinkling of paprika



Method

1.     Scoop out flesh of eggplant leaving about half inch in the shell – cut finely or mince

2.     Sauté Onion, mushroom, basil, thyme, oregano and garlic for 5 minutes

3.     Add eggplant to onion mix and cook until tender – around 15 minutes then allow to cool slightly

4.     In a bowl combine cooked rice, cottage cheese, grated cheese, parsley, soy sauce and tabasco

5.     Add eggplant mix to the bowl and combine.

6.     Fill eggplant shells and sprinkle sunflower seeds, sesame seeds and paprika

Bake 375ºF 190ºC  around 170ºC for a fanforced oven for 40 minutes



Baby Tomato, Garlic and Baby Spinach Sauce


Punnet of baby tomatoes
1 tablespoon minced garlic
1/2 bag baby spinach leaves

Add tomatoes and garlic with some olive oil to pan and cook until tender. Just before serving add baby spinach leaves to pan and mix in allowing them to wilt.

How did the recipe rate?

✰✰✰ – The recipe was relatively easy but time consuming so I prepared and then refrigerated until I was ready to cook. The ingredients were readily available at my local supermarket or already in my pantry.
✰✰✰✰✰ – The meal tasted delicious with strong flavours and I would definitely make it again. I’m sure even meat lovers would be one over with this recipe.

I’m looking forward to the next Cookbook Confidential and trying new recipes.

Sue Loncaric

Also joining in with Denyse Whelan for her weekly #WednesdaysWordsandPics

Women Living Well After 50

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12 Comments

  • Reply leannelc April 19, 2023 at 19:41

    I bet it was delicious – stuffed eggplant always tastes good when you fill it with Italian-y goodies. I bet your house smelt gorgeous afterwards.

    • Reply Sue Loncaric April 21, 2023 at 12:24

      Absolutely delicious, Leanne and not to fiddly to make. x

  • Reply Janine April 20, 2023 at 12:59

    I have to say I’m not a big fan of eggplant but the filling for the eggplant sounds delicious. I might try stuffing capsicum (peppers) or zucchini (courgettes) or marrows with it.
    Thanks for sharing your review. I’ve not heard of that cookbook either.

    • Reply Sue Loncaric April 21, 2023 at 12:26

      Hi Janine, I’ve always used capsicum but the eggplant really was delicious. x

  • Reply Debbie April 20, 2023 at 18:06

    Oh you are so clever and creative Sue, these look great!

    • Reply Sue Loncaric April 21, 2023 at 12:30

      Thanks, Deb! I do enjoy preparing a new recipe and special meal. I find it relaxing x

  • Reply Denyse Whelan Blogs April 20, 2023 at 19:42

    Looks like your new place is a catalyst for more cooking adventures, Sue! So good to read your post and see it in the link up for Wednesday’s Words and Pics. Thank you! Hope to see you next week too. Denyse.

    • Reply Sue Loncaric April 21, 2023 at 12:34

      Hi Denyse, I’ve always enjoyed cooking but haven’t had the time for a while. I’m making up for lost time now. x

  • Reply Sammie @ The Annoyed Thyroid April 21, 2023 at 16:24

    I am loving your cooking posts and this one is no exception. This looks delicious – unfortunately my husband hates eggplant but I’m thinking as this is quite “meaty” maybe this will be the dish that turns him!

    • Reply Sue Loncaric April 22, 2023 at 17:13

      You make me laugh, Sammie but yes, the eggplant is quite meaty and because it is all mixed in your husband probably won’t know whether he is eating Eggplant or Minced meat LOL 🙂

  • Reply Lydia C. Lee April 22, 2023 at 07:47

    Looks great and healthy too!

    • Reply Sue Loncaric April 22, 2023 at 17:18

      I would highly recommend it, Lydia. It wasn’t to fiddly to make and it tasted delicious.

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