Dana Slatkin

Stuffed Eggplant-Mushroom Parmesan

Stuffed Eggplant-Mushroom Parmesan

Stuffed Eggplant-Mushroom Parmesan

With fall in full swing, I’m in an aubergine mood. It’s not only my favorite color (after all, I am an Aquarius) but also one of the most versatile vegetables on the stands right now. The other day, I fell madly in love with some darling baby eggplants at the Santa Monica Farmers Market. There were tiny purple ones the size of your index finger and striped green ones that looked like Christmas ornaments. I stuffed my bags with dozens of them, planning to use them to decorate the table for a dinner party I was giving. They ended up being the talk of the evening. You can see I added some pomegranates and artichokes as well…

Baby Eggplants as a Dinner Party Decoration

The next morning, I pulled all the eggplants out of their vases and turned them into a stuffing for some twee little eggplant boats. They were almost too cute to devour, but this recipe gave them a dignified (and delicious) existence.

The reason many recipes call for salting the eggplant, as I do here, is to drain the bitterness from the seeds. If you have the patience to remove the seeds, there is no need for salting, but count on buying more eggplant because you will lose much of the flesh along with the seeds. If you are serving this dish as a main course (which would surely please any vegetarian), I’d suggest adding a cup of cooked brown rice or barley to the filling before stuffing them to make the dish even more substantial.

Crispy Parmesan Kale Chips add the perfect crunch to this or any vegetarian dish.

Photo credit: Martha Stewart

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