Finally……yesterday we got some relief from the heat….
….I was so excited…..I turned my oven on in the morning and that baby was hot till late afternoon….
….I was baking…..cooking…..prepping…..I was in heaven.
No girlfriends….no buddies…no day camp….NOTHING…….just hanging home with me…..their MOMMY.
They did put a huge dent in all the food I was preparing for the week ahead, but….hey….they were home….
Just for that I made them delicious STUFFED EGGPLANTS for dinner…..Blueberry Crumble Cake for dessert…..
…..and they agreed to go for an evening walk with me…..LOVE MY KIDS!!!
In case you want to bribe your loved ones with a delicious summer dinner you can’t go wrong with my STUFFED EGGPLANT….
- 2 Eggplants (6″-7″ long)
- Olive Oil
- 1 lbs Ground Pork
- 1 Onion (finely chopped)
- 2-3 Cloves Garlic (finely chopped)
- 1 cup Roma Tomatoes (chopped)
- 1 Tbsp Flour
- 1 Egg
- 1 cup Sour Cream
- 1/2 tsp Oregano
- 1 cup Mozzarella (shredded)
- Salt & Pepper
STEP 1: In a skillet heat the oil and saute onions for minute or two. Add ground pork and saute until pork is done. Salt & pepper.
STEP 2: Meanwhile cut the eggplant in half lengthwise. Remove the inside, but leave about 1/2″ from the skin to make little boats.. Chop the eggplant flesh.
STEP 3: Add garlic, chopped eggplant flesh and tomatoes. Saute for another 2 minutes. Then cool the mixture down.
STEP 4: In a bowl mix together egg, flour, sour cream and oregano.Mix it together with cooled meat mixture.
STEP 5: Preheat oven to 375F.
STEP 6: Divide the mixture evenly between the 4 eggplants. Top with mozzarella cheese. Place eggplants on a cookie sheet and bake for about 30 minutes or until the cheese is melted and golden brown.
You can serve this with pasta or side salad….or alone….
I served it on top of Linguine Marina.
Bibi's Culinary Journey