Ready Set Stuffed Again

Posted by on Sep 17, 2012 in Pasta | 0 comments

Packages are intriguing…gifts, presents, and boxes on the doorstep.

With that in mind I have been stuffing vegetables lately.

Something about a small package of fresh vibrant color, texture and jabs of flavor on my plate makes me happy to pick up a fork.

Saturday I stuffed Swiss Chard leaves with sautéed chopped chard, onions, olives and goat cheese.

Eggplant was next on the chopping block--







Into the oven.  Eggplant, zucchini, green pepper, red onion, a tired tomato, a chili, and a head of garlic.








My plan was to scoop out the eggplant leaving the shell intact.








After squeezing the sweet garlic flesh from the bulb I added it to the chopped eggplant and the rest of the vegetables.  I wanted to eat every bite right there.








Instead I added cooled brown rice--








A light blanket of cheese and a quick trip to the oven would do -- but the stuffed thing was on my heart.








Fresh basil and lemon zest partnered with the garlic.








Stuffed like a pocketbook full of jewels ready to be baked.








What else can I stuff?




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