I need to tell you about our friend, Bill. Bill is a farmer and one of A’s great friends from college. Bill isn’t his real name, but we call him Uncle Bill in this house, so you can, too. Every time Uncle Bill comes to visit, he brings us goodies from the farm, Parsons Produce. This time he brought tomatoes, peppers, eggplant and watermelon. It’s like having our own personal CSA!
Anyway, I absolutely loved these colorful and oblong eggplants. Short + fat, tall + skinny, or perfectly round. We actually ate them all and they were scrumptious. Eggplant recipe below :)
Stuffed Eggplant (serves four)
2 large eggplants
1 head of celery
1 medium/large yellow onion
4 cans baby shrimp
3 cups white rice
Scoop out insides of eggplant, chop into cubes across the grain.
Chop and combine celery, onion with eggplant into pan coated with olive oil. Low heat. Sprinkle with salt and white wine (or butter) for moisture. (Eggplant is usually not very moist.) You can also add sugar if eggplant isn’t quite ripe yet. Cook until mushy, about 12-15 minutes. Then add in cooked rice and lastly, the baby shrimp.
Scoop mixture back into eggplant shells in casserole dish.
Bake at 350* for 30 minutes. Toward the last few minutes, sprinkle bread crumbs on top and place a little butter, let the bread crumbs brown and the butter melt. Garnish with parsley.
Copyright Whitney Curtis 2010-2013