Good morning and thanks for having me here at my favorite restaurant run by two of my favorite people.
Well speedbo is coming up and I have a recipe for some brain food. Did you know that eggplant is considered healthy for the brain? And not only is this recipe good brain food, but it can be prepared early and stored for one of those writing days you don't want to stop and fix a meal for the family. Because it has carbohydrates, proteins and vegetables in it, you have a whole meal in one pot.
Way to go for Speedbo!
Eggplant Casserole (modified from recipe found in Cooking With Gourmet Grains by Charlene Martinsen)
1 cup brown rice (3 cups cooked)
1 large eggplant pealed and cubed
1 onion chopped
1 lb ground beef (or ground chicken or turkey)
½ cup dry sherry or dry wine
1 ¾ cup canned tomatoes, drained (14 oz can)
1 cup grated Parmesan cheese
1 ½ tsp salt
¼ tsp pepper
1 tsp sugar
½ tsp MSG or Accent (optional)
Put cubed eggplant in boiling salted water and boil for five minutes.
Brown onion and ground beef.
Add tomatoes and sherry: bring to a boil and simmer 5 minutes.
Add drained eggplant, cooked rice and all remaining ingredients.
Transfer to a 3 quart buttered casserole dish
Cover and bake at 350 degrees for 1 hour (Or I just heat in microwave)
This can be frozen and heated when you need a prepared meal. (Like during speedbo) In my family there are only the two of us so when I fix this recipe we eat half of it for dinner and then I freeze the other half for a quickie meal later on.
This can be made the day before and kept in the refrigerator for company coming and you don't want to be in the kitchen.
This is a great recipe for lent or if you have friends who are vegetarians. Simply leave out the meat. The parmesan is what gives it such wonderful flavor. If your friends are vegan, leave out the parmesan, but I would advise you to add some herbs of choice when you saute the onions to give the casserole some delightful flavor.
Well folks, ramp up your brain power and enjoy your eggplant.