This summer I’ve been really drawn to cooking stuffed vegetables. It’s a great way to use the most of the vegetable and add even more veggie goodness to it. Add a grain to that party and it’s a complete meal. Stuffed vegetables are also perfect for helping out with portion control. You know exactly how much you’re eating because everything is neatly contained in your vegetable.
A classic stuffed summer vegetable is the eggplant. If you follow cooking blogs or any recipe boards on Pinterest, I’m sure you’ve seen a lot of stuffed eggplant. There are a multitude of ways you can eat stuffed eggplant and not get hit with eggplant ennui.
My recipe for stuffed eggplant calls for couscous, but feel free to swap it out for brown rice, quinoa, or another whole grain you like. This recipe also incorporates some Nutrition DL alum and maximizes the season. If you want to take this recipe to eleven, add some fresh corn or peppers. You can never have too many veggies, right?
Next week I’ll introduce a new summer vegetable to the Nutrition Dl series. Do you have any ideas or favorite seasonal vegetables you’d like to learn more about? Let me know in the comments section!
Want more eggplant dishes from this series? You can find them here:
Nutrition DL: Eggplants – a great introduction to eggplant’s nutrition, as well as what and how to buy eggplants
Spicy Miso Eggplant with Soba
Loaded Eggplant Quinoa