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Stuffed Baby Eggplant and A Farmer’s Market Trip

I love to go to farmers market.  In a recent trip to my favorite local farmers market, I found the most adorable baby eggplants. Out of all the vegetables, I knew I had to get some of these adorable orbs and make some Stuffed Baby Eggplant.  You can stuff them with just about anything , but I had friends coming over who are allergic to gluten so I decided to stuff my baby eggplants with quinoa.  This beautiful little ancient grain, when cooked, resemble little flying saucers in your bowl.  It’s a fantastic addition to any meal whether you use it as filling in a stuffed dish or just as a side dish. I seasoned my quinoa with caramelized celery, garlic, onions, and the interior portion of the eggplant that I had pulled out to make a cavity.  I completed the dish after it was baked with a sauce made with caramelized mushrooms and a sauce of thickened white wine.

Fresh Ingredients for Amazing Stuffed Baby Eggplant

When making Stuffed Baby Eggplant,  fresher is better when it comes to the ingredients.  If you’re lucky enough to have a local farmers market, try looking for the baby eggplants there although I have found them at the grocery store as well.  I use a baby bella mushroom sliced thin for the sauce because I love their hearty flavor   The quinoa can be found typically in the grain section of your grocery store or with things like rice.  If there are other vegetables that you like, add them in for a wonderful flavor to the Stuffed Baby Eggplant.

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You Want Stuffed Baby Eggplant but Can’t Find the Eggplants

If you looked all over and you still can’t find the baby eggplants have no fear you can still make Stuffed Baby Eggplant.  Just use a regular eggplant or maybe you can find a Chinese or Thai varieties of eggplant.  They will work as well. For the regular eggplants, cut off to the bottom so they sit straight in the pan.  Scoop out the inside, leaving at least ¼ inch wall.  If you have a long skinny eggplant simply cut lengthwise, scoop out the middle and bake it lying down.  You’ll get the wonderful flavor of Stuffed Baby Eggplant, just in a slightly different form.

½ C quinoa

1 C water

3 ribs celery, cleaned and diced

1 onion, diced

2 cloves garlic, minced

1 T olive oil

4 baby eggplant

1 8 oz pkg baby bella mushrooms, cleaned and thinly sliced

1 T butter

1 ½ C white wine

1 T flour or tapioca starch

Heat oven to 375 degrees F.

Bring the water to a boil in a small saucepan.  Add the quinoa, cover and reduce to a simmer.  Simmer 15 minutes.  Remove from heat and set aside.

Heat a saute pan over medium heat.  add the olive oil, celery, onion, and garlic.  Saute until caramelized and a golden brown color.

Add the caramelized vegetables to the cooked quinoa and stir.  Set aside.

Slice the bottoms off the eggplant, just enough so that it stands on its own.

Slice the tops off the baby eggplant to expose the seedy centers.  Using a spoon, remove the seeds.  Set upright in a baking dish.

Fill the eggplant with the quinoa mixture, filling over the top slightly.

Cover the baking dish and bake in heated oven for 35 minutes, until the eggplant is tender.

While the eggplant is baking, place the butter in a saute pan over medium heat.

Add the mushrooms and saute until deeply caramelized and brown.

Add the wine and simmer 1 minute.

Add the flour, stirring constantly.  Allow to simmer until sauce thickens, adding more wine if needed.

When the eggplant is tender, place on a plate or in a small bowl.  Spoon mushrooms and sauce over the top.

Serve hot.

Surprise your family or guests with adorable Stuffed Baby Eggplant!