Stuffed eggplant sounds pretty sophisticated, but it is actually quite easy to do and not as labor intensive as you might think. Here is a step-by-step guide on how to prepare stuffed eggplant (along with some ideas for the filling). Bits and pieces of the information below have already been posted on various other recipes, but I’ve condensed all the information so it is all in one place.

 

 

 

 

 

 

 

 

 

First, when selecting an eggplant, look for one with smooth skin that is a deep purple color. Avoid bruises or dents, and select an eggplant that feels heavy for it’s size (this indicates ripeness). Try not to buy an eggplant over 1 or 1.25 pounds, as heavier eggplants are usually bitter. Eggplant is mostly in season from about June to September, though some gourmet stores may still import good varieties this time of year. The best bet for eggplant slightly past its prime is to peel, cut into chunks, salt the flesh (more on that below), and saute with other seasonal vegetables or bake with tomato sauce.

 

 

 

 

 

 

 

 

 

 

First, start by cutting the eggplant in half lengthwise. The stem and cap are not edible, but you can leave on for presentation. The leaves can also be peeled back to reveal more edible flesh.

 

 

 

 

 

 

 

 

 

 

 

Next, use a small paring knife to score the flesh. Start with diagonal slashes all in the same direction, slicing as deep as possible without piercing the skin. Keep the cuts about 1/2 inch apart.

 

 

 

 

 

 

 

 

 

 

 

 

Then slice in the opposite direction, creating a cross-hatch pattern. Try to connect the corners as much as possible, leaving complete squares cut out. Then run the paring knife about the edge of the eggplant, leaving less than 1/4 inch of flesh next to the skin. Again, be careful not to pierce the skin, but cut deep enough to loosen the flesh.

 

 

 

 

 

 

 

 

 

 

 

Using a spoon, scoop out the flesh. The pieces should pop out rather easily, following the cross-hatch pattern. You may need to scoop out additional seeds at the bottom of the eggplant, if so discard. The seeds are edible but rather bitter.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop any connected flesh into 1/2 inch cubes. Place the eggplant flesh in a colander and sprinkle with salt. This will draw any bitterness to the surface of the eggplant. Let set for about 15-20 minutes, then rinse and gently pat dry.

 

 

 

 

 

 

 

 

 

 

 

Once the eggplant is ready, prepare the “stuffing.” Here is an easy recipe:

Stuffed Italian Eggplant

Olive oil
2 eggplants, about 1 lb each
1/2 lb bulk Italian sausage
1 pkg (8 oz) mushrooms, sliced
1 red bell pepper, cut into 1-inch pieces
1 onion, chopped
2 cloves garlic, minced
Sea salt
1/4 tsp red pepper flakes
1 tsp dried oregano
1 can (15 oz) low-sodium tomato sauce
2 tbsp red wine or apple cider vinegar
1/3 cup Parmesan cheese

Preheat oven to 400F. Line a baking sheet with aluminum foil and brush with olive oil. Arrange the hollowed out eggplant halves in a single layer on the baking sheet.

Heat oil in a large skillet. Add sausage, breaking it apart with a wooden spoon, and cook 5 minutes. Add mushrooms and bell pepper to pan. Saute 3-5 minutes, until pepper begins to soften. Add onions and garlic, sprinkle with salt and saute until onions are softened, about 3-5 minutes. Add oregano and red pepper flakes and toss.

Add to pan (prepared as described in above instructions). Stir in tomato sauce and red vinegar. Bring liquid to a boil, then reduce heat and simmer  for 5-7 minutes, until sauce is thick. Remove from heat and let set for 5 minutes.

Fill the hollowed out eggplant halves with tomato mixture. Sprinkle Parmesan cheese over each stuffed eggplant. Bake 15-20 minutes, until top is lightly browned and bubbly. Drizzle the top of the eggplants with olive oil if it looks like it is beginning to dry out. Use a large spatula or serving spoon to transfer stuffed eggplants to plate.

Leftover “stuffing” can also be tossed with cooked pasta. To make for six, use prepare three eggplant and add 2 cups cooked pasta after tomato sauce is added and brought to a boil. To make vegetarian, omit the Italian sausage and add mushrooms (saute with the onions).

Pomegranates are the pinnacle of holiday fruit, mostly because their short growing season only allows them to be available late fall and early winter, but also because of their festive red color and rich taste. As delicious as they are, however, they are also a bit difficult and messy to prepare. Below are step-by-step instructions on how to de-seed a pomegranate found on wikiHow with my own photo-documentation.

Once you crack open your first pomegranate, be prepared to become addicted! I bought one as an experiment after reading this post on Vanilla Garlic, then quickly returned to the store for 3 more. The seeds were gone by the end of the next day.

First, you will need a sharp knife and cutting board. Rinse and dry the pomegranate, then slice of the top crown (the pointy end).

Next, score the rind several times around the pomegranate, avoiding slicing all the way through to avoid a juicy mess.

Soak the pomegranate, cut-side down, in a bowl of cold water for 5-10 minutes. This softens the rind, making it easier to extract the seeds.

Break the pomegranate apart. Using your fingers, separate the seeds from the white membrane. The seeds will sink to the bottom of the bowl and the inedible membrane will float to the top.

Using a slotted spoon or sieve, remove the membrane and rind from the bowl and discard.

Drain the water using a colander. Shake excess water off of the seeds and return to the bowl or an airtight container for storage. Seeds can be stored in the refrigerate for  2 to 3 days (if they last that long!).

Enjoy!

Veganomics Lesson Nine: Stop food waste by utilizing leftovers.

Above: Leftover Zucchini Chowder gets new life by adding pasta.

What are leftovers? Leftovers fall into two categories:

(1) when you prepare a meal and there is still food left
(2) when you buy a certain item for a recipe but do not use it all (a can of tomato paste is a good example)

There are several strategies for putting leftovers to good use, the first being prevention (or portion control). Prevent leftovers by making only the amount of food that will be immediately consumed. This is especially effective with side dishes such as rice or noodles, where it is relatively easy to measure and prepare proper potion sizes.

Another strategies is to look for “cook once eat twice” recipes that are designed to create leftovers, then give you a second recipe in which to use those leftovers. This method also saves energy because the second recipe rarely calls for additional heating. Check out Love Food Hate Waste for “cook once eat twice” recipes.

Substitutions are another way to prevent leftovers by avoiding extra food purchases. Rather than purchase a vegetable or spice that you rarely cook with, find a suitable replacement from your own kitchen. Many cookbooks will list common substitutions or use an online substitution guide, such as this Common Substitutions Chart from Allrecipes.com.

Over the course of the Veganomics project, I have discovered most of my food waste is in the form of leftovers. Part of it is cooking recipes meant for 4-6 people when there are only two of us, but I am just as bad with restaurant or take-out leftovers. To help combat food waste, I have developed my own method for rescuing leftovers from the trash bin: salads, sandwiches, soups, and side dishes.

Salads: Leftover fruit, vegetables, and meat are great for tossing in salads. This was the inspiration behind Spinach & Quinoa Salad.

Sandwiches: Leftover meat, especially poultry, is great for making sandwiches (think Thanksgiving leftovers: see my post on Turkey all the time! ). Get creative and create “hot” sandwiches with warmed up vegetables and potatoes.

Soups: Turning sauteed vegetables and/or pasta dishes into soup is a great way to use leftovers. A dish like Stoplight Pasta is easily made into soup by adding chicken or vegetable stock. 

Side dishes: Create a side dish by adding pasta to creamy soups such as Broccoli Cheese or Zucchini Garden Chowder (made with cheese). Prepare 2-3 cups of pasta or rice, then add leftover soup and reheat. Add torn basil and fresh ground black pepper to enhance the flavors. Another option: strain out some of the liquid of a broth-based soup and add sauteed vegetables.

Homework: Get creative and turn leftovers into new dishes!

Vegamonics Lesson Three: Reducing carbon footprints.

By far, red meat was the biggest culprit in a life-cycle assessment of greenhouse gases, with dairy products in second. Surprisingly, chicken, fish, and eggs fair slightly better than fruit and vegetables.

“Transportation creates only 11% of the greenhouse gases that an average U.S. household generates annually as a result of food consumption. The agricultural and industrial practices that go into growing and harvesting food are responsible for most (83%) of its greenhouse gas emissions.” Read the full article at Environmental Science & Technology.

What does this mean? Eating less red meat will make more of a positive impact on the environment than buying local produce.

When battling the rise cost of food, however, buying local will make a difference because fuel usage and travel time increase food prices.

Not unlike smoking cessation or exercise regimes, changing eating habits is a lifestyle change. So start small, eating one less meal a week with red meat. Try replacing half of the meat in a recipe with beans, nuts, or legumes. Instead of meat being the entree, give the vegetables center stage and move meat to the side. Use common vegetarian substitutions, such as mushrooms, eggplant, or tofu. Think of red meat the same way as onions: a way to enhance the flavor of a dish, not the main component.

Homework: Work to reduce my carbon footprint by buying less red meat and finding an alternative for dinner.

Vegamonics Lesson Two: How long do spices and dried herbs last?

While tinkering with the Moroccan Eggplant recipe, I found myself considering the saffron I purchased several months ago and never used. Given that spices and herbs can at times be an expensive investment for any cook’s kitchen, I wondered just when do these costly yet necessary item expire? To answer my question, I went to wiseGEEK and got the scoop on spices, dried herbs, and more.

Spices and dried herbs do not spoil, but rather lose strength and flavor over time. What is the easiest way to tell if a spice or dried herb has lost its potency? Your nose! If a spice or dried herb has lost its smell, it’s probably time to toss it…or find a creative way to recycle it.

Here is a short guide for getting the most out of your purchases:

Storage & Usage: Spices and dried herbs should be stored in airtight containers, in a cool, dry place. Do not store near a heat source such as an oven, and avoid humidity from a dishwasher. Spices and dried herbs should not be frozen. They will last even longer if you can avoid exposure to light. Also, do not pour spices out of the container over a hot pot or pan. The heat will degrade the remaining spice in the bottle. Always pre-measure with a clean, dry measuring spoon.

Whole spices: When properly stored, whole spices can last 3 to 5 years. Buy whole spices and grind yourself for the best value. Once spices are ground and exposed to atmospheric elements, they begin to slowly lose their flavors. Strong whole spices such as cardamom, cloves, cinnamon, cumin, nutmeg, and pepper may last even longer then 5 years, but any whole spice that has lost its aroma is too old and needs to be replaced.

Ground spices: Properly stored ground spices will last 2 to 3 years. Not sure how old your spices are? Gently shake the (closed) container, wait a minute for the dust to settle, then pop the lid and take a sniff. If the smell is very weak or nonexistent, it’s replacement time. If the spices have declined slightly, you can refresh the flavor by toasting the spices first in a cast iron skillet or heavy pot. Toss the spices for several minutes over medium heat, then use immediately.

Dried herbs: Dried herbs, if properly stored, can last anywhere from 1 to 3 years. Typically, they do not last as long as spices because dried herbs are more delicate. Even if the color has changed, however, they might still be good. Crush the dried herbs lightly in your hand, if they are still fragrant then they will still have flavor. Discard dried herbs if there is no odor after crushing.

Salt: As long as it is properly stored, salt will last indefinitely. Salt is neither a spice nor an herb, it is a mineral, but an important seasoning ingredient in any kitchen nonetheless. Salt storage is similar to spices and dried herbs in that it needs to be kept in an air-tight container, away from humidity. My grandma puts pieces of saltine crackers in her salt shakers to absorb any moisture (a few grains of rice would also work).  

Don’t believe me? Even the folks at McCormick, the master of selling spices, offers this chart to customers:

Whole spices: 3-4 years

Ground spices: 2-3 years

Herbs: 1-3 years

Seasoning Blends: 1-2 years

Extracts: 4 years*

*except pure vanilla extract (which apparently lasts forever)

McCormick also encourages customers to do the sniff test and use their spices as long as they are fragrant. You can go to their website the Spice Check Challenge to enter the code from the bottom of the container and verify its freshness (best case scenario with proper storage and usage).

Homework: Perform the sniff test on all spices and dried herbs in the kitchen cabinet, and move the spice rack away from the oven! Discard anything that is past its prime, but replace only if necessary.