Southern Stuffed Eggplant

I don't cook vegetarian food often, but I probably should.  Recipes like these have so much flavor that I don't even miss the meat when I eat them, and they are very healthy.  I've gotten numerous compliments on my stuffed eggplant from both carnivores and vegetarians, so I think it's a good one.

Start by taking an eggplant and cut it in half.  In Savannah, eggplants are one of the few crops that can really cope with our viciously hot and humid summers.  My eggplants are abundant.  I like to grow the Listada de Gandia, a french strain, and the Rosa Bianca variety, which is an Italian heirloom.  The fruits from both varieties are really pretty with white and purple striations and they are very hardy.  They have a mild and creamy flavor.

Score the halved eggplant with a sharp knife.  Don't cut all the way through the exterior of the eggplant.  Scoop out the flesh with a spoon.  You should have two little eggplant bowls.  Toss the scooped out eggplant flesh into a pan with coconut oil (or whatever oil you prefer).

Mix in other veggies.  I used onion, a spicy pepper, and garlic.  Use whatever is local and flavorful for best results.  Season with pepper.  I don't like to add any salt to my veggies.  Fry them in the coconut oil.  Stuff the fried veggies into the eggplant bowls.

Sometimes I add cheese to the stuffed eggplants (something dry like parmesan is extra tasty).  I didn't have any on hand today though, so I just topped them with some salty breadcrumbs.  Bake at 350 for 20-25 minutes.  Bake time can vary a bit based on the size of the eggplant.  Remove when the breadcrumbs are golden brown and crispy.

Eat them warm for lunch or dinner.  It makes two perfectly portioned servings, so be sure to share it with someone special.  Bonus points if you eat it al fresco.