I'll Stuff Your Eggplant

Yesterday I was angry. After a great week of feeling all peaceful and lovey, driving home from work I wanted to throw something breakable--at no one in particular but yet at everybody. Stupid boys, stupid rapists, stupid garage doors that come off their tracks, stupid gnats thatt fly in my mouth and eyes, stupid stupid stupid. But instead of breaking glass I smashed an eggplant to smitherines while listening to the Yeah Yeah Yeahs. And then I ate that stuffed eggplant. But that didn't make me feel better. So I went on a run. That made me feel a little better. But I'll tell you what fixed it all: bowling. Bowling with these people. I've been going to small group with some of these folks for a year and a half now--they're hilarious, fun and just awesome all-around. I'm very thankful for them. Life is good even when you're mad and especially when you're with friends.

Jamie from Jamie's Recipes suggested I give this stuffed eggplant recipe a go(go).

Stuffed Eggplant: 1 eggplant olive oil 1/2 teaspoon cumin 1/2 teaspoon coriander 1 clove garlic, finely chopped 2 tomatoes, diced bay leaf 1 cup ricotta cheese 1/3 cup grated parmesan cheese 1/2 cup ham or bacon or sausage, chopped (optional) salt and pepper 1 egg, beaten Preheat oven to 400. Cut eggplant in half from the stem down (hotdog way not hamburger way). Place skin-down on a baking sheet and roast for 20 minutes. Remove and let cool slightly, but keep the oven on. Scoop out the fleshy part of the eggplant with a spoon, preserving the eggplant skins.

On medium heat, saute the cumin, coriander and garlic in olive oil in a large skillet for several minutes. Add the diced tomatoes and a bay leaf and saute for another 5 minutes, until juice from tomatoes has reduced slightly. Throw in the eggplant and mash with a spoon until the mixture is of an even consistency throughout, saute for another 5-8 minutes. Turn the stovetop heat off, stir in the salt and pepper and ricotta and parmesan cheeses. Remove the bay leaf. Once mixture has cooled slightly, stir in the beaten egg.

Turn the oven down to 375. On a baking sheet, scoop the stuffing into the skins of the eggplant. Bake for 30 minutes. Top with parmesan cheese. Serve.