Eggplant Boats in a Sea of Olive Oil

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Here’s a simple yet gourmet meal, they also reheat well so left overs (if you are lucky enough to have any) and a bonus.

Quarter or slice some mushrooms and toss them with finely chopped purple onion and a jalapeño. Add some cooked, sliced sausage (bratwurst, Italian, etc.), chopped prosciutto, or ham. Add a few spoonfuls of pesto, and some grated cheese (fontina, sharp cheddar, romano, feta, blue cheese, etc.). Stir the filling mixture well. Preheat the oven to 350 degrees. Working quickly, as eggplants will begin to brown as soon as they are cut, halve two eggplants and scoop out some of the center. Don’t remove more than half of the eggplant center. The remaining will cook well with the pesto flavor. Chop the centers that you have removed and add  most of it to your stuffing mix. Stir well and then use it to fill the halved eggplants as you place them in a baking dish.

Bake them until the eggplants soften and the filling begins to brown. Serve them with a drizzle of extra virgin olive oil and a side salad.

Substitutions are easy to do with this recipe, a ground meat works well but so does a vegetarian version. Try chopped celery, finely chopped broccoli, or summer squash as substitutions.

Until next time… Release YOUR Bon Vivant and Savor Your Life!

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