Meatless Meals for Meat Lovers (Part Deux)

Ok, so I promised to provide more recipes for those who have a person in our lives that we have to ween off of meat at every meal.  Here is another very hearty meal that they may not even notice is meatless.

I love eggplant, it is a great "meaty" fruit (we just went over fruits in Food is Elementary class, so I have to use the correct nomenclature, or believe me, the students will notice! lol) and because it can be so hearty, it is easy to eat it without the presence of meat. This Moroccan inspired dish is sure to please.

(the recipe is for a meal for two)

ROASTED EGGPLANT

1 small whole eggplant (around 5 in long)

2 tsp. pine nuts, toasted

1/2 cup cooked brown rice

1 scallion finely chopped (the whole thing, white and green parts)

1/4 cup of diced tomatoes (fresh is best but can use canned)

pinch of ground cinnamon

sea salt or kosher

black peper

2 Tbsp. dried bread crumbs

EVOO for drizzling

Directions:

Toast pine nuts in a dry, non-stick skillet over medium heat for 3-4 minutes until evenly brown and preheat the overn to 425 degrees.  Line a roasting pan big enough for two eggplants side-by-side with aluminum foil.

Prick the eggplant all over with a fork and place it in the pan and roast it for 35 min or until it is softened but has not collapsed yet. When removing the eggplant, turn the oven down to 400 degrees.

Cut the eggplant lengthwise and scoop out the flesh leaving about a 1/2 inch border of skin and flesh around. Chop the scooped flesh and place in meduim bowl and add rice, scallion, pine nuts and tomatoes. Season with the cinnamon, salt and pepper to taste.

Spoon the filling back into the eggplant shells, mounding it up in the middle and arrange the halves in the roasting pan.  Sprinkle with bread crumbs on top and drizzle with EVOO.

Roast for about 30-35 minutes or until the bread crumbs are browned.

Tadah!

Another delicious vegetarian meal for the meatlover!