Week 14 - 2013

Cheesy Stuffed Eggplant With Broccoli,  Tomatoes And Leeks

Serves 3

INGREDIENTS:

3 Japanese eggplants cut length wise
olive oil
8 broccoli florets finely chopped
1 red bell pepper finely chopped
1 tomato finely chopped
1 small leek white part only cut in half then thinly sliced
8 fresh basil leaves chopped
6 sprigs thyme taken off the stems
6 oz. fresh mozzarella cut into small cubes
1/4 to 1/2 cup parmesan
S&P

INSTRUCTIONS:

Preheat oven to 350. Scoop out insides of eggplant with a spoon or cookie scoop. Reserve half the insides and chop. Bake the eggplant halves in oven for 15 minutes.
Heat a saute pan with some olive oil. Cook the bell pepper 1 minute then add in the broccoli and chopped eggplant. Cook 2 minutes and add the leeks and cook 2 more minutes. Add basil, thyme and tomatoes and remove from heat. Stir in the mozzarella and parmesan. Season with some salt and pepper to taste.
Brush the cooked eggplant halves with olive oil and sprinkle with salt. Fill generously with the filling. Sprinkle heavily with parmesan cheese. Bake in oven for 25 minutes.

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Sautéed Broccoli with Tomato,  Garlic and Herbs

Serves 4

Ingredients:

1 tablespoon olive oil
2 cloves garlic, chopped fine
1 head of broccoli, cut into florets
2 tomatoes, chopped into ½ inch chunks
1 tablespoon chopped basil
1 tablespoon chopped Italian parsley
Sea salt

Preparation:

Warm olive oil in a skillet over medium heat. Add garlic, sauté for 1 minute, and add broccoli florets. Cook 2 minutes, stirring frequently, and add 2 tablespoons of water.
Cover the pan and steam for 2 minutes, until broccoli is bright green and the water has evaporated.
Add the tomatoes, cook 1 minute, and add the herbs and salt to taste. Stir gently and serve.