Easy Dishes Made From Refrigerator and Pantry Staples.
For dinner last night I was having a hard time deciding what to make. Not feeling very motivated or creative I decided on my go-to dish for times like these. Roasted veggies served with either rice or pasta.
I opened the fridge to take out the veggies, so I could start chopping them, and there, sitting on the shelf were two beautiful eggplants that I had totally forgotten that I had purchased.
If this was a cartoon, the moment I saw the eggplants a light bulb would have appeared above my head.
It hit me that I could stuff the eggplants with the other veggies and it would be way more fun.
So that's what I did!
I started by slicing the eggplants in half and cutting out the insides, being careful not to cut too deep. I then seasoned the eggplant halves with salt, pepper, onion powder and garlic powder. In a pan, on the stove, I heated some oil and sauteed my veg; onion, garlic, zucchini, yellow summer squash, red and green bell pepper, and the eggplant that I had scooped out of each side. I cooked the vegetables until they were tender and seasoned them with salt, pepper, onion powder, garlic powder and turmeric.
Once the vegetables were done, I filled each eggplant and sprinkled some panko crumbs on top. Then baked them in a 350 degree oven for 45 min.
I served it with some more grilled salad, because I'm totally obsessed with it now! :)
"I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant." - Ursula K. LeGuin