I started the reminder announcements yesterday
Adding to the list of stuff already mentioned we do
Stuffed Aubergine
Ingredients
- 1 large onion, chopped
- 2-3 shallot, minced
- 1 garlic clove (powdered if you like it)
- 1 large eggplant - 6 - 8 MINI
- 2/3 cup seasoned breadcrumb (whatever kind you like will be fine)
- 1/3 cup grated parmesan cheese
- 1 tablespoon olive oil
Cut eggplant in half and scoop out insides to be diced up into roughly 1/4 inch chunks (doesn't matter much- do what you like)
sometimes I add diced zucchini and mushroom if I have on hand but I don't go out of my way for it
Add squeeze lemon juice and a pinch of Emerils Essense if you have it (can look up his recipe)
Cut and saute cut up insides of eggplant, onion, garlic & shallot5-10 min
(I usually boil the eggplant skin about 5 min drain then set it on a cookie sheet as the other stuff is cooling)
Mix bread crumbs and cheese thoroughly with the sauted mix
Fill each eggplant skin half with mixture.
Bake at 350° for 25 minutes.
We also love the Caponatina below which is a lot like brushetta but more substantial so it ends up more of a meal, like a french bread pizza on italian bread. This dish is a bit sharp the day you make it and tastes entirely different sitting in the fridge overnight.
Also sharing our favorite leek soup. During Lent I use veggie broth instead, and serve with garlic bread.
I usually have a lot of Lentil/Barley/Split green pea soup on hand too, the Goya recipes on the packages are how we like it and veggie broth works fine with all the other flavors