Stuffed Eggplant Wraps – Buy Fresh, Buy Local and what I did!
I bought all of this at a local Amish produce stand on my way home from work for $6!
For the next 21 days, I am participating in the Buy Fresh, Buy Local 21-day challenge. Basically you just alter your lifestyle for 21 days to support local business. The change can be as minimal or as large as you want it to be. Buying local is good for the environment because excess fuel isn’t wasted on transporting foods from one country to another, it’s good for YOU because the ingredients are much fresher than they would be in a grocery store (do you really know how old that watermelon is in the grocery store?????), and it’s good for local business because they are getting your business!
I’m lucky because I live in an area surrounded by the Amish who are known for their local produce stands with fresh breads, homemade butters and jellies, and homegrown fruits and vegetables. I pass a stand everyday to and from work, so it’s really easy for me to make the effort to buy fresh and local.
Needless to say, I purchased zucchini from the “bargain bin”. It was $1.25 for 3 enormous zucchini because they were picked yesterday rather than today. As if that really matters to me! I also picked up some purple and white eggplants and a few tomatoes. And yes, they were all organic. I know, I know. It was a sweet deal!
Then to make matters more convenient for me, Cindy, my husband’s mommy dearest, sent us home a huge bag filled with fresh herbs from her garden. I was set! Dinner is served!
I made baked eggplant wraps with zucchini, tomatoes, basil and mozzarella. In the past, I have used roasted red peppers instead of tomatoes. Mushrooms would also be good in this. Whatever works for you!
Stuffed Eggplants
Serves 4 as side dish
Ingredients:
2 Tbs. olive oil
2 small eggplants, thinly sliced lengthwise
1 small zucchini, thinly sliced lengthwise
1 tomato, thinly sliced
handful of fresh basil
1/2 cup mozzarella cheese (I used shredded this time, but I normally buy the ball of mozzarella and slice it.)
salt and pepper
toothpicks
Directions:
Preheat oven to 425 degrees F.
On a large baking sheet, sprinkle olive oil. Place eggplant and zucchini slice on sheet. Bake for 5-7 minutes or until slightly tender. Allow to cool.
Place eggplant back on oiled baking sheet. Place a zucchini slice on top of each eggplant, followed by a slice of tomato, some mozzarella, and a few basil leaves. Salt and pepper to taste.
Tightly roll eggplant, placing a toothpick in them to secure. Have patience with them as they may be challenging to roll. Place seams face down on baking sheet. Bake until cheese is melted (about 3-4 minutes).
