Thank you all for your thoughts and your good humor. I melted an anchovy in some olive oil, added some thyme and roasted them in the oven at 400 for about 15 minutes. And I ate them with a spicy Italian sausage.
they look small to me like maybe too small to stuff. my sister came home with some eggplants last week that were striped green spheres-about the size of an apricot. we added them to a regular purple eggplant and made ratatouille. because they seemed too small to function on their own-only 3 of them. you have a bigger number there to slice and work with. anyway, just a thought, the standby ratatouille.
I got some jilo eggplant last week in my farm share. Looks similar to what you have. I made this recipe with them: http://flavorsofbrazil.blogspot.com/2010/10/recipe-spicy-stuffed-gilo-jilo-com.html
It was fantastic, of course, there's bacon in it, which doesn't hurt...
I have never seen orange eggplant. I know of someone ,though, who spent some time in Africa with the Peace Corps and remember her saying that they must have close to 40 different varieties there. Anyway, you would know once you slice one.
With little things like this I try to think of ways to preserve their shape because that it what gives them character. If they are trully squashes, maybe you can scoop out the seeds, stuff a cheese rectangle in each, wrap in foil and roast...just an idea.
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It was fantastic, of course, there's bacon in it, which doesn't hurt...
With little things like this I try to think of ways to preserve their shape because that it what gives them character. If they are trully squashes, maybe you can scoop out the seeds, stuff a cheese rectangle in each, wrap in foil and roast...just an idea.