What a summer this has been… We left our beautiful Okinawa after three years, moved back to the States (hooray for having a year to be back here!), got to spend quality time with a lot of our family, we’re still trying to see and catch up with friends, moved into a house in Monterey, have ridden our bikes, camped, have had many fires going in our fireplace & chiminea (Monterey is chilly in the summer), we lost one of Cam’s best friends, and his Aunt Carol, watched one of my best friends get married, celebrated Cam’s 31st in Napa, lost our second baby, celebrated John Shea’s first birthday and have started learning Croatian. It’s been fun and relaxing at times, sad and hard at others. A lot of life has happened this summer. God has been so good, and so gracious to us in all of it.
This summer is almost over, but I’m still soaking up all the delicious produce at our farmer’s market: eggplants (in season until October!), peaches, summer squash, zucchini, tomatoes, basil…
And this delicious eggplant stuffed with zucchini, garlic, gorgonzola and sausage.
Stuffed Eggplant for the End of Summer
2 large eggplants (not Japanese)
2-3 zucchini, green or yellow, diced
1 yellow onion, chopped
3-4 oz gorgonzola
1/2 C breadcrumbs
1/2 lb (about 3 links) spicy Italian sausage (or chorizo or your favorite)
3 tsp garlic, crushed, about 8 cloves
parmesan for topping
fine sea salt & cracked pepper
fresh basil for garnish
Preheat the oven to 350 degrees F.
Slice the eggplants in half, lengthwise. Using a sharp knife, carefully cut around the inside of the eggplant so that you can scoop out the meat of it. Leave just a thin layer — about 1/4 inch thick –enough to hold the stuffing when baked. Set aside the eggplant shells on a parchment paper lined baking sheet. Chop the eggplant meat.
Over medium heat, saute the chopped onions and garlic with a good glug of olive oil for 1-2 minutes. Add in the sausage (if not already cooked) and then the zucchini, a pinch of salt, and saute until tender and the sausage cooked through. If you are using unseasoned meat, be sure to season well. Empty the saute pan into a large bowl and return to heat. Saute the chopped eggplant with a pinch of salt and a good glug of olive oil until tender. Add to the bowl. Add in the breadcrumbs, beat egg, a good pinch of salt and pepper and the gorgonzola, which will become creamy from the heat of the vegetables. Gently combine.
Drizzle olive oil and a bit of sea salt over the eggplant shells and fill each with the stuffing. Top with shaved parmesan and bake for 45 minutes to an hour, or until lightly browned on top. Remove from the oven, shave more parmesan on top and fresh basil. Serve immediately. It’s wonderful with a chilled glass of Chardonnay!