Artichoke Stuffed Eggplant

Posted on July 24, 2015 by Anne Milneck | 0 comments

This time of year, you can find an abundance of eggplants at your local Farmer's Market. To make the most of the in-season yield, we're sharing one of our new favorite recipes: Artichoke Stuffed Eggplant. 

With a combination of traditional French flavors from our Bonnes Herbes blend and Greek flavors from our Ya Ya's Blend, this dish is sure to delight.

Ingredients:

1 large or 2 small eggplants

Basil Extra Virgin Olive Oil

1 small onion, finely diced

1 clove garlic, minced

1 cup chopped mushrooms (any type)

2 tsp Bonnes Herbes

1 can artichoke hearts, drained, rinsed and roughly chopped

2 Tbl Ya Ya's Blend

4 oz ricotta

1 tsp Honey

salt and white pepper, to taste

Fresh Basil, chopped

Directions:

Preheat oven to 350 degrees. Halve the eggplants and scoop out meat to make a well or "shell." Leave about 1/4 inch on all sides and bottom. Salt the shells liberally, drizzle with Basil Olive Oil and bake, turned up on a baking pan, for 25 minutes.

While the shells are baking, salt the eggplant meat and spread onto a paper towel lined sheet pan. In a saute pan heated over medium-high heat, add Garlic Olive Oil and the chopped onions. Sauté until softened, about 4 minutes. Add the mushrooms and saute until all of the liquid they release is evaporated. Add the Bonnes Herbes and stir to combine. Add the chopped artichokes and gently combine to heat through, working to not break up the artichokes. Add in the eggplant meat and Ya-Ya's Blend and continue sautéing until fully heated through, about 6 minutes. If moisture is released from the artichokes and/or eggplant, saute until the liquid evaporates. Turn off heat and allow this mixture to cool in the pan for about 5 minutes. Remove eggplant shells from the oven and allow to cool for about 5 minutes.  

In a bowl, combine the ricotta and honey. Add a pinch of salt and pepper and stir. Fold the ricotta mixture into the eggplant mixture. Taste and adjust with salt and white pepper. Fill the eggplant shells with the artichoke/eggplant mixture. Place back into a 350 degree oven just long enough to heat through and for the ricotta to melt--about 10 minutes.  Remove from oven and top with a little shredded parmesan and garnish with fresh basil. 


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