Super Human Stuffed Eggplant

January 11, 2011

DSC_8006

Sometimes a gal just needs some eggplant.

You know what that means – it’s a new (attempt at) cooking post!

These have trailed off lately because of the cold front sweeping down from Canada and vicious fighting within Norwegian politics and my laziness.

Mostly the last one.

But now I’m back and I’m gonna show you how to make stuffed eggplant – assuming you want to skip important steps, take no safety precautions around knives and move at super speeds.

DSC_8009

First cut up the eggplant.

Sure, you could cut it on cutting boards, or take even the most basic safety measures against losing a finger in a bloody accident.

But doesn’t it seem easier to just slice at it while holding it above the kitchen floor?

It isn’t.

Don’t fall into that trap.

DSC_8016

Slice slice slice, slice slice slice, slice your eggplant.

DSC_8025

In what you’ll notice is a trend in stuffed eggplant, make sure your every action is so fast it cannot be captured by the human eye.

Or camera.

If you assume that’s a mistake in the photography – rest assured, it’s just super human speed.

DSC_8029

As always, there should be a friend standing by with an onion.

DSC_8040

Spread a random amount of kosher salt over the exposed eggplant innards.

Yum.

DSC_8041

Encouragement of onion friend can range from gentle prodding to cattle prodding.

The choice is yours.

DSC_8065

Basil plucking isn’t a pretty job.

But somebody’s gotta do it.

DSC_8071

The purpose of spreading salt on the eggplant is to draw the water out, water which will ooze out, making your eggplant look like a man who’s spent an hour at a gym or me after climbing the one flight of stairs at work.

Squeeze all the excess moisture out of the eggplant and into the sink.

Or don’t.

There was a huge debate over whether the eggplant sweat was suppose to stay or go – and as none of us know what we’re talking about, feel free to make your own judgment call.

DSC_8085

Maintaining sonic speed, brush your freshly squeezed eggplants with olive oil.

You do have sonic speed, right?

DSC_8090

‘Cause it’s going to be imperative for the put-the-eggplants-in-the-oven step.

And for saving endangered citizens.

DSC_8095

Friends, painfully deprived of manual labor, will be forced to sit on your counters.

We all know that isn’t right.

Friends don’t let friends be deprived of manual labor.

DSC_8102

Whew, that’s better.

You pluck that basil.

DSC_8116

Even the laying on of basil must be accomplished at super speed.

Always.

Or else.

Probably nothing will happen.

But do you really want to risk it?

DSC_8119

Don’t forget to always cook barefoot.

Just to keep it classy.

DSC_8124

Put your chopped onion into a pan with some olive oil.

Yes, you’re still working at super speeds.

No, you’re not sick of it.

‘Cause I said so, that’s why.

DSC_8127

I have no explanation for why I choose to cut the garlic this way.

None.

DSC_8133

Tomatoes should be a part of every recipe.

Unless you’re cooking for my mom.

She doesn’t like tomatoes.

So maybe that first suggestion was a bit hyperbolic.

Sometimes I go too far.

I’m sorry.

DSC_8146

Pressssssss that garliiiiiiic.

DSC_8148

It’s a bird!

It’s a plane!

It’s a blogger adding pressed garlic to the pot.

DSC_8156

In case I’m moving too fast to observe here, I just added tomatoes, salt, pepper, ginger and white wine.

Except I’m fairly certain I forgot the ginger.

Even super heroes make mistakes.

DSC_8158

After 45 minutes in the oven the eggplant is done.

How can you tell?

Well, it’s been 45 minutes.

Obviously.

DSC_8164

Gently use a random knife to pry the eggplant innards out.

DSC_8169

Then mix them into the pot.

DSC_8170

Wait, I’m being allowed to use a knife?

That can’t be right.

DSC_8177

Skye quickly steps in to save the night.

For some reason, she switches from a knife to a spoon.

The world may never know why.

But probably for safety purposes.

DSC_8183

After the eggplant’s body has mixed and cooked with the vegetables, return it to its flesh.

Yum.

DSC_8189

The next step is instinctive.

DSC_8192

Cheese.

DSC_8194

My preciousssssss.

DSC_8200

After a quick trip back home to the oven, the stuffed eggplant is finally ready to make its way to its eternal home  - my belly.

The end.

Sure I’ve got super human speed but what I wanted was x-ray vision,

Megan

p.s.~ Tomorrow’s post is gonna be another What Was I Thinkin’ contest, so come on over, this time the prize won’t suck as much!

p.p.s.~ The recipe for this post comes from 2 Lemons. Apparently she doesn’t have super powers but did make this dish without any mistakes, so is probably still better than me.

Super Human Stuffed Eggplant

{ 63 comments… read them below or add one }

Alicia Blogs January 11, 2011

Looks so good!!!

Reply

Bernie January 11, 2011

Wow! That looks very ambitious. I will have to share this with a friend of mine who loves eggplant. Your pictures were great!

Reply

Big Daddy January 11, 2011

This looks delicious. Damn you Norwegian politics for keeping this recipe from me up until now. Was the friend standing by with onion, Skye? If so, when was she paroled?

Interesting side note – My nickname in grade school was Stuffed Eggplant. I did not have a happy childhood.

Reply

Megan January 19, 2011

It was Skye – you’ve clearly made quite the study of Skye’s hands. And she’s been out for a while now, ever since she escaped was paroled a week ago.

Reply

Stay At Home Babe January 11, 2011

Okay, seriously… why are you cutting the garlic like that?!

Second, is that the Jamie Oliver garlic press and slicer? If so, I totally have that same one and isn’t it a bitch to clean out? Works well… hard to clean. And also, take the sticker off the back! Hygiene requires that you do this immediately… and you know, common sense. :)

Reply

Megan January 19, 2011

Well, sure, now that you’ve written it down in seems like common sense.

When I was thoughtlessly pressing my garlic it seemed like an unnecessary step!

Reply

Kristin @ Peace, Love and Muesli January 11, 2011

You lost me at eggplant. But I do like cheese.

Reply

Megan January 19, 2011

It was actually quite good – and I don’t like eggplant!

Reply

Sara January 11, 2011

Yippee! By the way, you did the right thing throwing away the sweaty eggplant sweat. But I’m glad a rousing debate was had, because that makes almost every recipe better.

Reply

Megan January 19, 2011

Oh yes – the debates are often the best part of cooking nights.

That and the food.

Reply

Scraps January 11, 2011

The chef pipes up (lol): You salt and drain eggplant to reduce the bitterness that is off-putting to many.

In the future (should you make this recipe again) I’d suggest hollowing-out the eggplant boats first, cubing and salting and draining (in a collander with a plate pressing the cubed veg down a bit via the weight of a can of other veg) the innards and then cooking the cubed eggplant along with the other filling ingredients. This way you could skip the first baking step, baking the stuffed eggplants for 30 minutes or so and then adding the cheese at the end, just long enough to get nice and melty.

Reply

Megan January 19, 2011

Wow…. okay, now that sounds like a good plan. Though I’m sure I’d find a way to mess even that up!

Reply

Mindee@ourfrontdoor January 11, 2011

I. Love. Your. Cooking. Posts. And this may be my favorite of all of them.

Never in my life have I eaten eggplant. I don’t know why. I think it’s because my mother hates eggplant so she never made it for us so now I’m suspicious. If I were to eat eggplant though, I too would make cheese was involved.

Reply

Megan January 19, 2011

I’m going to bring back the cooking posts.

I’m quite excited.

I’m also quite lazy though.

So it might not happen.

Reply

Nerdyredneck Rob January 11, 2011

What? You stuffed eggplant with human? Well yeah, I am *sure* they were super. I had heard Jeffery Dahmer put out a recipe book but I had no idea anyone bought it.

Safe cracking zombie blasting car stealing art show attending cannibal. Man taqlk about your well rounded personality! That is quite the resume you are building up and I have only been reading a couple of weeks! :)

Reply

Megan January 19, 2011

Well, human skin is addictive, so once you start there’s really nothing else to do but keep snacking…

Reply

Skye January 11, 2011

If only they didn’t taste so much like eggplant. (We probably should have seen that coming.)

Reply

Megan January 19, 2011

Sneaky eggplant.

Reply

Jodi January 11, 2011

I’m not much of an eggplant person, but this really looks good. I will have to try it soon!

Reply

Megan January 19, 2011

I’m actually not an eggplant fan at all, but thought it was quite good. Let me know what you think if you try it!

Reply

laurenne January 11, 2011

Mmmmmmmm! You’ve inspired me to not eat a frozen dinner tonight. Seriously. Yes!
Wish you could come and help. I have nobody to sit on my counters.

Reply

Megan January 19, 2011

Your counters remain un-sat-upon?

Now that is tragically sad.

But don’t worry – I’m there, metaphorically sitting on your counters.

You know, in the non-creepy way.

Reply

Jen January 11, 2011

Oh this looks so yummy!

I want to make it and then eat it all.

No sharing.

And why were you cooking at 8:55pm?

I suppose that is what single people do.

Reply

Megan January 19, 2011

It’s what people whose friends are always running really late who starve and don’t get to eat until really late do.

Reply

Lori @ In Pursuit of Martha Points January 11, 2011

Now I feel that babaganoush (spelling at the discretion of the commenter, obviously) will be on the menu this weekend.

Cause that looks LOVELY.

And wonderfully documented.

Reply

erica January 11, 2011

Eggplant is just one thing I will not even attempt to cook… but yours looks delicious!

Reply

Megan January 19, 2011

Why not?

If I can do it, it’s gotta be easy!

Reply

Kelley January 11, 2011

I always avoid eggplant, but this…THIS…looks like something I might eat. I actually might even devour this one.

Reply

Megan January 19, 2011

It’s delicious – and I don’t normally like eggplant, so that’s how good it is.

Reply

Kimberly January 11, 2011

What just happened here? Knife slinging without a license? No, the real question is was it edible?

Reply

Megan January 19, 2011

My new life goal is to get a knife slinging license.

‘Cause that’s gonna come in handy.

Reply

Christina Harper January 11, 2011

Great, and now I’m starving!!!!!!

Reply

Bodaciousboomer January 11, 2011

That looks truly yummy. However, I worry about your knife skills young one. If you become too cavalier with a knife and lop off a phalange it would be harder for you to blog. Cute post.

Reply

Megan January 19, 2011

I should have thought of the possible blog consequences – thank goodness there was no garlic-knife incident!

Reply

Melissa January 11, 2011

That looks yummy! Well, except for the eggplant part and all. But the rest of it looks yummy!!! :)

Reply

UP January 11, 2011

Looks great, sounds yummy, and very labor intensive.

You could do it the Southern, er, Redneck Latte way…slice it, bread it, and fry it.

Yummo!!

UP

Reply

Megan January 19, 2011

Most things I do are sadly labor intense – it’s because I mess everything up so it takes twice as long!

Reply

Sundayk January 11, 2011

That looks AMAZING!!!!! We love eggplant; I am totally going to make this!

Reply

Megan January 19, 2011

Yay – you’ll have to make it and tell me what you think!

Reply

Julie January 11, 2011

Haha! Supersonic speed at Megan’s!

And what do I take away from this post? That the microwave and oven clock’s are 8 minutes apart. I’m now wondering what time it really was when you took the eggplant out of the oven. :)

Reply

Megan January 19, 2011

Doesn’t that drive you crazy?

It drives me crazy too.

Not crazy enough that I fix it.

But crazy.

Reply

Melisa January 11, 2011

After the eggplant sweats we usually just wipe the excess with a paper towel! At least that is what my mom does and passed on to me. Damn, now I am in the mood for eggplant parm!

Reply

Megan January 19, 2011

Oooh – eggplant parm is definitely the best eggplant dish out there. And looking back, a towel might have been easier.

Reply

liz January 11, 2011

Thank goodness for Skye and her sense, er, um, I mean SPOON.

You make fancy dinners, you know that?

Reply

Megan January 19, 2011

Oh, they’re not that fancy – that’s just the things we can come up with that are vegetarian and acceptable to most of us!

Reply

Malach January 11, 2011

Malach Hungry, Malach SMASH PUNY HUMAN!

Reply

Sandy January 11, 2011

ok, i am new here…but according to your twitter page you are located in northern virginia. my question to you is…WHAT DO YOU HAVE YOUR HEAT SET ON THAT EVERYONE CAN HANG OUT IN TANK TOPS AND SHORTS? i am covered from heat to foot in something fuzzy at all times just to keep from turning blue! any who, i’ll skip all steps in your recipe till the last one. i’ll take my cheese straight up please =o)

Reply

Megan January 19, 2011

We’re a hardy, well-insulated bunch! And actually the temperature is freezing, as I’m quite cheap.

I’m not quite sure what we’re doing.

We suffer from group-wide craziness.

Reply

Vicarious Chelsea January 11, 2011

Ok, here’s the problem. I’m not a big fan of eggplant. I know, right? But when you add super human speeds, crazy dangerous knifing, and cheese… I just feel so confused.

Reply

Megan January 19, 2011

I’m here to challenge your life long held beliefs – next up, clowns are awesome!

Reply

JallieDaddy January 12, 2011

Looks delicious!

Reply

The Grasshoppa January 12, 2011

I can’t believe you never told me you have super powers. That really explains a lot. Not pass the preciousssssssssssss cheese. I’m not sure if I even like egg plant. But it sure looks good.

Reply

Megan January 19, 2011

Doesn’t it explain a lot?

Especially that one night we spent together.

I think you know to what I refer.

Reply

daisy January 12, 2011

omgosh – I didn’t know that’s how you sweat an eggplant!! In fact – I’ve cooked eggplant many times and have always just guessed at the best way. *blush* silly me!!

Thanks for the tips!! I may have to give this a try. :)

Reply

Megan January 19, 2011

Don’t feel silly – I only knew the trick because it was in the recipe.

And even then I got all confused and had a huge debate over squeezing!

Reply

Missy Jill January 12, 2011

A cooking post, yay! I have a random tip for you-
NEVER ever, ever, watch a cooking show on how to make beefy enchiladas while you have the flu.
I discovered this the hard way.
Reading this post while having the flu was border-line okay.

Reply

Megan January 19, 2011

Somehow I survived writing the post while having the flu – though it was a close call!

And I’m very, very glad I didn’t come across cooking shows while sick. ‘Cause I shiver just thinking of the beefy enchiladas.

Reply

Shay Shay January 13, 2011

Yummy!!! I’m so trying this. Although your super human speed was impressive, the thing I liked best was this quote: “Don’t forget to always cook barefoot. Just to keep it classy.” lol!

Reply

Megan January 19, 2011

I’m all about keeping it classy. And barefoot. And cheesy.

Reply

alonewithcats January 21, 2011

You keep distracting me with mentions of Canada. But I persevered.

You stuff the eggplant … with eggplant? It’s vegetable cannibalism, I tell you.

Reply

Megan January 24, 2011

Ah, you’ve caught onto my devious Canadian plans.

Sadly, this means you must be taken care of.

You know, in the non-butler sense.

Reply

Cindy November 1, 2011

um
You are adorable and hysterical and I think you should teach cooking!

thanks for stopping by my der blog!

:)

Reply

Megan November 1, 2011

Sadly, I fear any cooking class taught by me would quickly end in gruel and knife accidents and grease fires. But at least it’d be an enjoyable hour before chaos descended!

Reply

Leave a Comment

Previous post:

Next post: