First, I started with some pretty great ingredients -
This is the epitome of fresh. If you are anything like me, then you understand my pure delight when I have ingredients such as these. I think it is amazing to be able to make something out of things you could have grabbed out of your garden, if you had one. (Living in an apartment, I do not. But someday I will, you can count on that. The basil leaves did come from my mini-garden, though. Love that feeling!)
I then chopped up the veggies, steamed the eggplant pulp (which I cut out of the eggplant skin leaving a 1/2 in margin so the two halves could later be used as bowls), and started cooking in a little bit of extra virgin olive oil.
I added the rest of the vegetables and the eggplant, cooked while stirring occasionally for 12 minutes or so, and then scooped into the eggplant shells.
This is what I got -
- carrot, diced
- 2 ribs celery, diced
- bell pepper, diced
- medium sized onion, diced
- eggplant with center removed and shell intact
- 2 large tomatoes, chopped
- olive oil
- 2 cloves of garlic, chopped
- fresh cilantro, chopped
- fresh or dried basil
- juice of one lemon
- Pita cut into wedges
- Steam eggplant pulp in steamer basket
- Use lemon juice to brush inside of eggplant shells with
- Saute carrot, bell pepper, onion, and celery in olive oil until tender, about 5 minutes
- Add tomatoes, garlic, cilantro, basil, and eggplant to vegetables. Cook for 10-15 minutes until thickened. Add a bit of salt to taste.
- Spoon into eggplant shells and serve with pita wedges (which can be baked for 5-7 minutes on 350 to make a little crispy)
COST: $3.15 PER SERVING (2): $1.58
With pita, salad, and hummus: $2.85