My husband Peter is an eggplant hater. It’s a texture thing – as in “rubbery”, according to him. What I have discovered though, after trying different preparations, is that if he doesn’t have to eat the skin, and if it’s blended into something, he can actually enjoy it.
This reminds me of the vegetable haters I meet who really aren’t vegetable haters. More accurately, they are “steamed vegetable haters” or “cooked vegetable haters” or “canned vegetable haters” (hey, I can understand that!), or more likely they are just “poorly prepared vegetable haters”. Peter is more precisely an “eggplant skin hater”.
I should add that Peter is an excellent eggplant grower. Take a look at the beautiful ones he just harvested – food as art!
I recently discovered a way to prepare it we can both enjoy – combined with meat and a few other ingredients to make a delicious dinner for 2. The presentation is nice too, served in the hollowed out eggplant shell. This won’t take you more than 20 minutes to assemble. Best of all, if you are an eggplant skin hater, you can easily just eat the filling.
Eggplant has a wide assortment of vitamins and minerals, and may help lower cholesterol and prevent cancer – give it a try!
Eggplant for Eggplant Haters Dinner for Two
1 medium eggplant
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 garlic clove, crushed or minced
1/2 pound ground turkey or lean beef
1/2 cup cooked brown rice (leftover rice is perfect)
2 tablespoons chopped fresh parsley
1 cup tomato sauce
Salt and pepper to taste
3 tablespoons grated or crumbled cheese (try goat cheese or blue cheese for a bolder flavor; or cheddar or mozzarella for the less adventurous)
Preheat oven to 350 degrees.
Cut eggplant in half lengthwise and hollow out the shell with a spoon; chop the pulp into small chunks. Cook the onions and garlic in oil in a medium skillet over medium heat until soft and fragrant.
Cook beef or turkey in a separate small skillet just until brown; drain. Add meat to onion mixture, along with the remaining ingredients, except cheese. Spoon mixture into eggplant shells and top with cheese. Place in a small casserole dish and bake for 20-25 minutes.