Cook the zucchini and eggplant (about 10 minutes in a microwave on high is sufficient); let them cool.
Peel the potatoes and cut it into 1-inch/2.5 cm cubes.
Boil the potato for 10 minutes; drain and mash with the butter.
Drop the tomatoes into a pot of boiling water; remove after 45 seconds and cool.
Preheat the oven to 375°F/190°C.
Coarsely chop the garlic and place it in a food processor. Add the zucchini to the processor.
When cool, peel the tomatoes, cut them into quarters and seed them – remove as much as possible of the liquid-gel around the seeds – and remove the stem end woody portion.
Place the tomatoes in the processor. Process the mixture until smooth.
Add the processed mixture and the 3/4 cup of the cheddar to the mashed potatoes and mix thoroughly with a wooden spoon. Cut the eggplant in half lengthwise; scoop out the seeds – there should be a thin (1/4 inch/.6 cm) layer of eggplant flesh adhering to the skin. Fill each half with the potato mixture; mound it up.
Place the eggplant halves on a baking sheet and distribute the remaining cheese on the top of each one. Adding more cheese is okay.
Place the eggplant in the oven and bake for 20 minutes. Serve immediately.
Recipe courtesy of Prof. Paul Thompson, f.N. Happy Farms
greenbeltfresh.ca
Ingredients
Directions
Cook the zucchini and eggplant (about 10 minutes in a microwave on high is sufficient); let them cool.
Peel the potatoes and cut it into 1-inch/2.5 cm cubes.
Boil the potato for 10 minutes; drain and mash with the butter.
Drop the tomatoes into a pot of boiling water; remove after 45 seconds and cool.
Preheat the oven to 375°F/190°C.
Coarsely chop the garlic and place it in a food processor. Add the zucchini to the processor.
When cool, peel the tomatoes, cut them into quarters and seed them – remove as much as possible of the liquid-gel around the seeds – and remove the stem end woody portion.
Place the tomatoes in the processor. Process the mixture until smooth.
Add the processed mixture and the 3/4 cup of the cheddar to the mashed potatoes and mix thoroughly with a wooden spoon. Cut the eggplant in half lengthwise; scoop out the seeds – there should be a thin (1/4 inch/.6 cm) layer of eggplant flesh adhering to the skin. Fill each half with the potato mixture; mound it up.
Place the eggplant halves on a baking sheet and distribute the remaining cheese on the top of each one. Adding more cheese is okay.
Place the eggplant in the oven and bake for 20 minutes. Serve immediately.
Recipe courtesy of Prof. Paul Thompson, f.N. Happy Farms
greenbeltfresh.ca
