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Post by sprite on May 10, 2014 19:17:38 GMT -5
so you use the stuff you scooped out as part of the stuffing?
or what?
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Post by whortleberry on May 10, 2014 22:08:46 GMT -5
I do when I stuff zucchinis...I imagine you would when you do eggplant too - it's not like you don't eat that part of the vegetable ordinarily.
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Post by sprite on May 10, 2014 22:18:38 GMT -5
i use it, but then ihave so much more left.
i've just followed a recipe for lebanese stuffed baby eggplants, and there's no mention of using the scooped out bit. i now have a lot of extra filling, so i think i'll just cook it in the sauce around the eggplants.
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Post by whortleberry on May 10, 2014 22:46:33 GMT -5
Sounds delicious  |
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Post by HalcyonDaze on May 10, 2014 23:30:58 GMT -5
Yes, I do for zucchinis, so I'd probably use it for the eggplants. I tend to heap it up in a high mound so it isn't level with the top of the vegetable.
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Post by Phar Lap on May 11, 2014 6:07:03 GMT -5
i've just followed a recipe for lebanese stuffed baby eggplants, and there's no mention of using the scooped out bit. It's the same for kousa (stuffed zucchini), the pulp isn't used, but you can use it for zucchini and egg fritters (ijjit kousa). |
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Post by sprite on May 11, 2014 11:43:50 GMT -5
when i cut the eggplant/whatever in half, i heap it high. but this one was hollowed out, so not much room... stuffed eggplant recipei've made a lot of changes to this--using quinoa rather than rice, to start. (we had so much rice this week!) added wine to the sauce, no meat... there's a link for chili-lime acorn squash, which i'll make later this week. i think i'll put the extra pulp into the sauce, and do it in the oven rather than skillet. |
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