I love this time of year when the gardens and farmers markets are
just overflowing with colorful vegetables. I'm a sucker for new and
exciting vegetables that I've never tried, so you can imagine my
giddiness when I spotted these Turkish eggplants. When I brought them
home, I thought they were too pretty to eat, so I took some pictures of
them and waited until the right time to use them. Time went by and I
knew I needed to use them soon before they shriveled up.
I ended up stuffing them with a delicious herbed quinoa mixture
with some olives and chickpeas mixed in. It really was a
spur-of-the-moment thing. I cut the tops off of these pretty little orbs
and scooped out some of the seedy flesh and salted the insides really
well to ward off any bitterness. I let them sit all salty for 30 minutes
or so while I prepared the filling. Then, I quickly rinsed some of the
salt out of them, wiped them dry, and drizzled them all over with some
olive oil. I baked them in the oven unstuffed until they were tender,
then filled them with the quinoa stuffing mixture and served them with
some goat feta sprinkled on top. Alas, I have no picture of the final
meal because my apartment was too dark to get a decent shot and they
were so tasty that we finished them that night. I didn't even write down a recipe for the quinoa stuffing, but really, you can stuff them with anything.
So, no recipe today, but I'll leave you with this message instead: Try something new and exciting and be creative with it. If it turns out not-so-tasty, it's totally ok. But if it turns out delicious, then it's totally worth it. Enjoy the end of summer, everyone!
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