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Remember that beautiful Sicilian eggplant I brought back from my favorite supermarket of the moment?

It has been eaten :-)

Since the size of the eggplant was so nice, we decided to keep it as was – well almost, it was empty after I worked one of my spoon into it – and to make a stuffing of lean minced beef (about 10-14 oz) and rhubarb (about 1-1/2 big stalk I had previously cooked in some water). We pre-cooked the beef-rhubarb mix on the stove. The stuffed eggplant cooked well in the oven for about 30 minutes.

The eggplant was very tasty and the meat delicious, with a slightly acid taste from the rhubarb.