Stuffed Eggplant V, Vg Recipe

Prepare and roast eggplants

Preheat oven to 400°F (200°C). Slice each eggplant in half lengthwise. Using a small knife, score the flesh in a diamond pattern without cutting through the skin. Brush cut sides with 3 tbs olive oil and season with 1 tsp salt and 1 tsp black pepper. Place cut-side up on a rimmed baking sheet lined with parchment. Roast 30–35 minutes until flesh is very tender and edges caramelize. Remove and let cool slightly.

Scoop and fill

Once cool enough to handle, use a spoon to gently scoop out most of the flesh leaving about a 1/2-inch shell to keep shape. Roughly chop the scooped flesh and reserve (you will fold some into the rice or sauce as desired). Lightly brush the inside of each shell with a little olive oil. Spoon a layer of hummus into each shell (about 2–3 tbs per half), then top with 1/4 to 1/3 cup Mediterranean rice, spoon 2–3 tbs spiced tomato sauce over the rice, and finish with a scattering of chopped parsley and a squeeze of 1 tbs lemon juice distributed among the halves. Serve warm with salsify chips on the side.

Make hummus: In a food processor combine 1.5 cups drained chickpeas, 3 tbs tahini, 1 garlic clove, 2 tbs lemon juice, 2 tbs olive oil, 0.5 tsp ground cumin and 0.75 tsp salt. Process until smooth, scraping down sides as needed. Add 2 tbs reserved chickpea liquid or water a little at a time to reach a creamy, pipeable consistency. Taste and adjust salt or lemon. Transfer to a bowl and set aside for assembly.

Cook rice: Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/2 finely diced onion and 1 minced garlic clove and sauté 2–3 minutes until translucent. Add 1 cup rice and toast 1 minute while stirring. Add 1.75 cups vegetable broth, 1 bay leaf, 0.5 tsp ground cumin, 0.25 tsp ground coriander and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat, discard bay leaf, fluff with a fork and stir in 2 tbs chopped dill or parsley. If you reserved some roasted eggplant flesh, fold in gently now (optional). Keep warm for assembly.

Make tomato sauce: Heat 2 tbs olive oil in a medium skillet over medium heat. Add 1 finely chopped shallot and sauté 3–4 minutes until soft. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 14 oz crushed tomatoes, 1 tbs tomato paste, 1 tsp paprika, 0.5 tsp ground cumin, 0.25 tsp red pepper flakes, 0.5 tsp dried oregano, 0.5 tsp sugar (if using), 0.75 tsp salt and 0.5 tsp black pepper. Simmer gently 10–12 minutes to concentrate flavors, stirring occasionally. Finish with 1 tsp lemon juice and 1 tbs chopped basil or parsley. Adjust seasoning to taste. Keep warm for assembly.

Prepare salsify: If using fresh salsify, peel and immediately place in water with a splash of lemon to prevent browning. Pat dry thoroughly. Slice salsify very thinly (use a mandoline if available) into chip-like rounds or strips. Toss lightly with 2 tsp cornstarch and season with 0.5 tsp salt and 0.25 tsp black pepper.

Cook salsify: For frying — heat vegetable oil in a heavy pan to 350°F (175°C) and fry in small batches until golden and crisp, about 1–2 minutes per side; drain on paper towels and salt lightly while hot. For roasting — toss slices with 2–3 tbs olive oil, spread on a single layer on a baking sheet and roast at 400°F (200°C) for 12–16 minutes, flipping halfway, until crisp and golden. Cool on a rack.