I went to the store and found these beautiful Chinese eggplants, they have a thinner skin less seeds therefore they are less bitter. These eggplants have a more delicate flavor too, you can substitute regular eggplants or "globe" eggplants but you must remove the seeds to lessen the bitter flavor.
Ingredients:
11 Chinese Eggplants or 3 globe eggplants
1 lemon
For the Stuffing:
1 red bell pepper finely chopped
1/2 onion small dice
2 garlic cloves minced
1/2 cup of cooked quinoa
1/2 cup garbanzo beans (canned) rinsed
2 tablespoons of chopped chives
1/2 cucumber chopped small diced
For Cashew Cream:
1/4 cup of Cashews raw (not roasted or salted)
2 Fresh leaves of sage chopped
1 clove of garlic chopped
Juice of 1/2 lemon
Pinch of Salt
1 tablespoon of cream cheese
2 tablespoons of water
Prep the Eggplants:
Preheat your oven to 350 and in a Pyrex container drizzle the bottom with olive oil. Wash the eggplants and cut them in half. With a melon baller remove the center of the eggplants and rub the eggplant with lemon (this will avoid them to turn brown or oxidate). Drizzle with olive oil a sprinkle them with salt. Place in the oven uncovered for 15 min, then cover with foil and place them for another 15-20 min. Take them out and let them cool, scoop them with the filling and top with cashew cream.
For the stuffing:
Chop onions and red bell pepper to a small dice, mince the garlic and sauté with olive oil for about 5 min add a sprinkle of salt add the garbanzo beans and set aside. Mix in quinoa, cucumbers and chives season with salt and pepper.
Cashew Cream:
In a food processor add cashews, cream cheese, minced garlic, chopped sage, and pulse several times. Add lemon juice and water thru the top until you reach a creamy consistency a bit thinner than peanut butter. This cashew cream is great on Salmon, pita chips, and anything you want to top it with.
To assemble: Add the stuffing, add a tablespoon of the cashew cream on bottom of plate and a bit on top and enjoy!
Hope you enjoy these recipes and let me know what you think. Happy Cooking see you on my next recipe.
Stuffed Chinese Eggplant with Cashew Cream (Vegetarian)Ingredients:
11 Chinese Eggplants or 3 globe eggplants
1 lemon
For the Stuffing:
1 red bell pepper finely chopped
1/2 onion small dice
2 garlic cloves minced
1/2 cup of cooked quinoa
1/2 cup garbanzo beans (canned) rinsed
2 tablespoons of chopped chives
1/2 cucumber chopped small diced
For Cashew Cream:
1/4 cup of Cashews raw (not roasted or salted)
2 Fresh leaves of sage chopped
1 clove of garlic chopped
Juice of 1/2 lemon
Pinch of Salt
1 tablespoon of cream cheese
2 tablespoons of water
Prep the Eggplants:
Preheat your oven to 350 and in a Pyrex container drizzle the bottom with olive oil. Wash the eggplants and cut them in half. With a melon baller remove the center of the eggplants and rub the eggplant with lemon (this will avoid them to turn brown or oxidate). Drizzle with olive oil a sprinkle them with salt. Place in the oven uncovered for 15 min, then cover with foil and place them for another 15-20 min. Take them out and let them cool, scoop them with the filling and top with cashew cream.
For the stuffing:
Chop onions and red bell pepper to a small dice, mince the garlic and sauté with olive oil for about 5 min add a sprinkle of salt add the garbanzo beans and set aside. Mix in quinoa, cucumbers and chives season with salt and pepper.
Cashew Cream:
In a food processor add cashews, cream cheese, minced garlic, chopped sage, and pulse several times. Add lemon juice and water thru the top until you reach a creamy consistency a bit thinner than peanut butter. This cashew cream is great on Salmon, pita chips, and anything you want to top it with.
To assemble: Add the stuffing, add a tablespoon of the cashew cream on bottom of plate and a bit on top and enjoy!
Hope you enjoy these recipes and let me know what you think. Happy Cooking see you on my next recipe.
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