Is it a Trick, or Treat? What’s that you say; you don’t like eggplant? Maybe you haven’t tried it the right way yet, or maybe it’s the way it looks when served or possibly the consistency. I say try it again, but this time let’s make them more like twice baked potatoes. Mmmmm, your thinking; I like twice baked potatoes, but the calories, not to worry these are healthy!
This interesting vegetable originates from India and is a part of the Nightshade family so it’s related to tomato, potato and even tobacco. It actually contains the highest concentration of Nicotine of any plant, but don’t worry you would have to eat 20 pounds of eggplant to get the nicotine of one cigarette. In addition, the eggplant contains folic acid and potassium and helps to block the formation of free radicals. (Those pesky molecules associated with aging and a slew of diseases from Cancer to Cataracts)
4 Eggplants – Recommend small ones that fit into your palm like a baking potato
1/2 cup red bell pepper – one whole bell pepper seeded and diced
1/2 cup Ricotta
1/4 cup of Parmesan – Fresh grated is better
1 Tsp of garlic
1/4 cup of bread crumbs
Salt and Pepper
Pre heat your oven to 350 degrees. Lightly pierce the eggplant and place them on a baking sheet. (good safety tip, I actually had one explode while creating this recipe) Bake the eggplant for 40 min or until they start to shrivel. Let cool and slice in half, clean the eggplant flesh from the outer skin gently with a spoon. This recipe only makes six so if you tear a couple of the skins you will still have enough.
Place the baked eggplant flesh, red pepper, Ricotta, Parmesan, garlic and egg in a bowl and mix well, season with salt and pepper to taste. Carefully fill six skins with this mixture, sprinkle with bread crumbs and a bit more Parmesan.
Place back in the oven and bake for 30 minutes more, serve hot. If desired a bit of butter can be served on top, but our taste testers found it was not needed. Serve this treat at your next dinner and you will find that it is a nice little trick on your tastebuds.
Glenn & Glenn