UCAN Vegetable Spotlight | Presenting: Eggplants

Share on email
Share on facebook
Share on twitter

The Catawba Trail Farm has the best plot owners in Durham hands down. They all have a strong desire to learn all about growing things within their beds, understanding the growing seasons, and which bugs are good for your plants. Melissa Provost, is our first-year plot owner and she decided to grow eggplants. Eggplants are a purple spongy and absorbent fruit. The eggplants are related to the tomato and potato. Eggplants are usually eaten cooked. They are also nutritionally low in macronutrient and micronutrient content but the capability of the fruit to absorb oils and flavors into its flesh through cooking.

Did you know eggplants are typically considered a vegetable but did you know that it is really a fruit? Me either. In addition to having a unique texture and mild flavor eggplants health benefits are …

  • Contain a good amount of vitamins, minerals, and fiber. 
  • High in antioxidants 
  • May reduce the risk of heart disease 
  • May promote blood sugar control
  • Could help with weight loss
  • May have cancer-fighting benefits
  • Very easy to add to your diet

Eggplants are high-fiber, low-calorie foods that are rich in nutrients and come with many potential health benefits. From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are simple and delicious. 

Below is an Eggplant Stuffed Peppers recipe from our plot owner Melissa. I can’t wait to try this recipe out.

Eggplant Stuffed Peppers Recipe 

Ingredients:

1 Large Eggplant, peeled and cut into small pieces

2 T. Olive Oil (and more if needed)

3 cloves garlic, minced

1 C. bread crumbs

½ C. fresh basil, chopped

½ C. grated parmesan cheese

½ lb. fresh mozzarella, sliced

Salt & pepper to taste

½ C. raisins, optional

Hand full of pine nuts, optional

5  red, orange, or yellow peppers, parboiled

Marinara sauce

Preheat the oven to 350 degrees.

To parboil peppers, slice each one in half lengthwise and remove insides.  Place each half on a microwave safe plate and cover with a damp paper towel.  Microwave on high for about 4 minutes. 

-Sauté eggplant in oil until soft. 

-Add minced garlic, cook until fragrant, about 30 seconds.

-Stir in bread crumbs, basil, grated parmesan cheese, salt, pepper, nuts, and raisins

Fill parboiled peppers ½ full with eggplant mixture.

Lay each with a slice of mozzarella cheese, then top with the remaining eggplant mixture.

Place marinara sauce on the bottom of an ovenproof baking dish and place peppers on top of sauce.  Spread additional sauce on top of each pepper.

Bake for approximately 45-50 minutes.

Here is the finished dish

yummy!  

Urban Community AgriNomics  

www.ucan.today

Share this post with your friends

Share on facebook
Share on google
Share on twitter

Leave a Comment

Your email address will not be published.

Scroll to Top