Name: Roasted Eggplant with Cornbread Stuffing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 recipe
Ingredients: 1 large eggplant; 1 cup cornbread, semi crumbled or cut into cubes; 1 small onion, chopped; 1/2 cup celery, chopped; 1 organic bouillon cube; 1 organic poultry seasoning (herb blend); Optional: 1/4 tsp cayenne pepper (optional); Salt to taste; about 1 cup Water or vegetable broth; Optional: Oil (optional, for brushing eggplant shells)

Method

14 steps

Preheat oven to 350° F (180° C).
Cut the eggplant in half lengthwise and hollow out, leaving about 3/4 inch thickness around the edges.
Cut the eggplant insides into cubes for stuffing.
Place eggplant shells into a roasting pan lined with parchment paper.
Brush the shells with a bit of oil, sprinkle with salt, poultry seasoning, and cayenne pepper if desired.
Chop the eggplant insides, then heat a little oil in a medium-sized pot over medium-high heat.
Add chopped onions and celery; cook about 10 minutes, adding water if needed to prevent sticking.
Add the chopped eggplant insides, bouillon cube, and water or broth; cook until the eggplant is soft.
Remove from heat and stir in the cornbread until liquid is absorbed.
Stuff the eggplant shells with the mixture, packing it in tightly.
Place a small oven-safe bowl filled with water in the roasting pan to create steam.
Cover and bake for 20 minutes.
Remove the lid and water bowl, then bake for an additional 10-15 minutes until lightly browned on top.
Serve sliced, topped with mushroom gravy.