Setton Farms

Great Recipes

Side Dish

California Pistachio Stuffed Eggplant

By Curtis Aikens, Atlanta

Yields 2 servings

Ingredients

• 1 large eggplant
• 1/3 cup olive oil
• 2 green onions, chopped
• 3 large mushrooms, diced
• 1/2 bell pepper, diced
• 1/4 fresh pineapple, diced
• 1/3 cup California pistachios, chopped
• 3 cloves garlic, minced
• 1 teaspoon each fresh thyme, oregano, chopped
• 1 tablespoon fresh basil, chopped
• 1 cup black or red beans
• 1/2 cup salsa

Directions

1. Wash and slice eggplant in half lengthwise, leaving cap attached. Scoop out flesh leaving eggplant shell about 1.2 inches thick. Set flesh aside.
2. Rub olive oil inside eggplant to keep soft. Bake shell at 350 degrees for approximately 20 minutes. Remove eggplant shell from oven and set aside.
3. Finely dice flesh removed from eggplant. Saute diced eggplant, onion, mushrooms, bell pepper and pineapple in olive oil for approximately 5 minutes. Add california pistachios, herbs and beans and saute for another 3 minutes.
4. Fill shell with sauteed ingredients, top with salsa and bake for 30 minutes.
5. Garnish with fresh mint and whole, shelled California pistachios and serve.

Resource: California Pistachio Commission