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Tasty Eggplant Filling

Stuff some tortellini with it (which is what I did yesterday and highly recommend), or stuff squash or a pepper with it, or just straight up put it on top of pasta or roasted veggies, it’s good everywhere.
Author LB original recipe

Ingredients

  • 1 sweet onion chopped finely
  • 1 head garlic chopped finely
  • 1 eggplant diced finely
  • ½ cup walnuts chopped finely
  • 1/3 bunch basil finely chopped.
  • Olive oil
  • Salt & pepper
  • 1 cup soft cheese chevre is great!

Instructions

  1. Finely chop your onion and garlic and add them into a sauté pan once your oil is up to temp. Cook slow and low to draw out sugars and deeper flavors.
  2. Meanwhile, mince up your eggplant. I do it by chopping it into discs and then stack the discs in little piles to slice into matchsticks, then I finally mince them up. Add the eggplant into the pan as soon as you’re done chopping.
  3. Let cook another 5-8 minutes, finally adding the basil, walnuts, salt, and pepper. After stirring around to combine flavors thoroughly for a minute or two, turn off the pan.
  4. Add in the hefty dollop of chevre and stir around to mix evenly, and you’ve got yourself a tasty filling.