Eggplant boats are filled with flavor

The eggplant seems to be one of those vegetables that Mother Nature designed especially to be filled with other good foods. In the recipe that follows, vegetables, meat and cheese are combined and nicely herbed and spiced. I suggest you look for 8-inch eggplants to have four main-dish or eight side-dish servings.

Depending on the size of your eggplant, you may have more than the required two cups for the filling. Saute the extra while your boats are cooking, then cool and freeze it for the future, no matter how little there is. It’s a nice addition to an antipasto platter, or it may be used in your next ratatouille or for stuffing tomatoes, onions, bell peppers or baked potatoes.

Eggplant Boats

2 (6 to 8 inch) eggplants

2 tablespoons olive oil or vegetable oil

2 cloves garlic, minced

1 cup chopped onion

1 cup chopped tomatoes

1 cup cooked* chopped meat

1 teaspoon dried Italian Seasoning

1/2 teaspoon salt

1/4 teaspoon red pepper flakes, or to taste

1 cup shredded Jarlsberg or Jarlsberg Lite, plus additional shredded Jarlsberg for topping

*Leftover or freshly cooked ground beef, lamb, pork, ham, chicken or turkey.

Slice eggplants in half lengthwise and scoop out pulp, leaving 1/2 -inch shell to form a “boat.” Chop eggplant pulp and measure out 2 cups. (Reserve remainder for another use.)

In skillet over moderate heat, saute onion in oil until tender but not browned. Add garlic; cook 1 minute. Stir in eggplant pulp; cover and cook 3 to 5 minutes or until eggplant is tender, stirring occasionally. Add tomatoes, meat, Italian seasoning, salt and pepper flakes. Cover and cook 5 minutes longer or until thoroughly heated through.

Transfer mixture to a bowl; toss with 1 cup cheese. Spoon into eggplant boats, patting it to a mounded shape. Place each boat on a large rectangle of heavy-duty foil. Crimp up edges to seal. Place on grill away from direct heat. Cover grill and cook until done, about 30 minutes.

Or bake in preheated 400 F oven 50 minutes.

When almost done, open foil and add additional shredded cheese. Crimp tightly and put back on grill or in oven to melt topping, about 3 minutes. Makes 4 main-dish or 8 side-dish servings.

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New Product News

•To keep step with the low-carb trend, Dannon has introduced Carb Control Yogurt, a 4-ounce cultured dairy snack with only 3 grams of carbohydrates and 60 calories, available in plain vanilla and three fruity flavors.

•Bush’s comes in with the first microwavable container of its Original Secret Family Recipe Baked Beans in a 7-ounce individual-serving cup.

•French’s, celebrating its 100th anniversary, has added yet another flavor to its line of mustards: Honey Dijon, spicy and sweet with just a hint of honey.

•Quaker Oats has launched Honey Graham Life, a third flavor in its Life cereal line. And Quaker sent me a recipe for only my readers. “Easy More Squares” is its version of the popular s’mores:

Spray 9-by-9-inch pan with cooking spray; set aside. In large bowl, combine 4 cups Quaker Life Honey Graham Cereal, 2 cups thin pretzel sticks, broken in half, and 1 cup semi-sweet chocolate chips; set aside. In large saucepan, melt 1/4 cup ( 1/2 stick) butter. Add 4 1/2 cups miniature marshmallows; cook over low heat, stirring constantly, until melted and well-blended. Pour over cereal mixture in bowl; mix until evenly coated. Press cereal mixture evenly into pan. Cool completely, at least 30 minutes. Cut into squares. Makes 16 squares.