Columbus Foodie

This is one of those meals that I made weeks ago, when everywhere you looked at the farmer’s markets, there was eggplant of every size and color. Now, I’m not a huge fan of eggplant on its own, but think that it was made to be stuffed. This is a mostly local meal, made with items I bought at the farmer’s market. I served it with lemon potatoes and a Greek salad I bought at My Big Fat Greek Cuisina. The best thing about this recipe is that since there are only 2 of us in our household, it was the perfect recipe for when you’re cooking for two.

Greek Stuffed Eggplant
courtesy Home Cooking Magazine Oct. 2007

1 eggplant
1/3 c. olive oil
1 clove garlic, chopped
2 onions, chopped
2 tomatoes, chopped
1 lb. ground beef, browned and finely chopped (optional)
2 tsp. oregano, or to taste
Salt and pepper to taste
1/2 c. fine dry bread crumbs
3 tbsp. lemon juice
1/2 lb. feta cheese, cubed (I used crumbled feta instead)

Preheat oven to 350 degrees. Cut eggplant into halves lengthwise. Scoop out the meat, leaving a 1/2-inch-thick shell. Dice the removed eggplant meat.

Heat olive oil in a large skillet. Saute garlic and onion until golden. Stir in the diced eggplant and tomatoes. Cook for 5 minutes, stirring occasionally. Stir in the ground beef, if desired. Season to taste with oregano, salt and pepper.

Spoon mixture into eggplant shells. Place filled shells, side by side, in a shallow baking pan. Top each eggplant half with 1/4 cup bread crumbs. Bake 40 to 45 minutes or until hot and brown. Serve sprinkled with lemon juice and feta cheese. Serves 2.

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Basic Mediterranean Potatoes
courtesy Home Cooking Magazine Oct. 2007

6 potatoes
1 c. olive oil
1/4 to 1/2 c. lemon juice, to taste
1/2 clove garlic, minced
Oregano, basil, thyme, salt and pepper to taste

Preheat oven to 325 degrees. Cut up potatoes and place in a baking dish. Combine oil, lemon juice, garlic and herbs and spices; pour over potatoes.

Bake 30 minutes, turning potatoes 2 or 3 times while baking. Increase oven temperature to 450 degrees and bake and additional 10 minutes, or until golden brown. Serves 8.