Thursday: stuffed eggplant

After scooping out the insides of a couple medium sized eggplants, I cooked some finely chopped onions and garlic in olive oil until the onions were translucent. Then I added the (finely chopped) eggplant insides and a good pinch of salt. I cooked this over medium heat for 10-15 minutes, until the eggplant had nicely broken down. In a separate pan I browned some ground pork and beef (with salt, of course), which I then combined with the cooked eggplant mush. After seasoning with allspice, a bit of fennel, some cayenne, and black pepper, I squeezed in some lemon juice and then filled the eggplant halves. These baked at 180C for about 30 minutes, until the eggplants were soft.

As a starch, I made a batch of soupy rice using risotto rice and chicken stock (from the carcass of the roasted chicken). I added a slug of white wine and bit of butter at the end to liven it up.

We also had the last of the gazpacho from Wednesday along with a green salad.