Summer is in full swing at my farmer’s market and I could not be happier. There’s a new farmer there this year who specializes in unique twists of stand-by summer veggies. He has mint and evergreen striped zucchini and deep purple cherokee tomatoes right next to the brightest neon yellow squash I have ever seen. This week he had some globe zucchini, too, in both yellow and a pale green. I snatched up several figuring they would be the perfect vessels for some kind of stuffing. Flash forward 10 minutes, I’m walking past an Asian reseller at the same farmer’s market who has the most gorgeous baby eggplant stacked high. I had a vision of how awesome they would look next to the yellow squash. Same size, complimentary colors, it just had to happen!
So, the eggplants went into my basket as well and later they both went into a hot oven to bake with a savory tomato stuffing. Both were tasty, but if pressed, I admit to enjoying the zucchini a little more. The skins of the baby eggplant were a little chewy, but I’m not going to complain because it was so good-looking on the plate. These made a delicious side dish to some grilled chicken, but they would be fun served as part of a vegetable plate, too. (If you’re not from the South, a vegetable plate is a meal made up solely of side dishes. And just FYI, macaroni & cheese is considered fair game for a vegetable plate).
Stuffed baby eggplant and yellow globe zucchini, makes 4 servings
4 small baby eggplant, about 3″ in diameter
4 small globe zucchini, about 3″ in diameter
1 can diced tomato, drained well
2 ounces feta cheese, crumbled
2 Tablespoons diced red onion
1 Tablespoon chopped fresh herbs (I used oregano and thyme)
1 Tablespoon olive oil
Preheat the oven to 350 degrees. Slice a thin sliver off the bottom of each eggplant and zucchini so they will sit flat. Cut the tops off the baby zucchini and eggplant. You may reserve the top to use as a ‘lid’ when baking if you’d like. Using a melon baller, carefully hollow out the eggplant and zucchini leaving about 1/2″ think walls. Place the hollowed vegetables in a shallow baking dish.
Combine the tomatoes, feta, onion, herbs, and olive oil in a bowl. Season to taste with salt and pepper. Stuff each zucchini and eggplant full of the tomato mixture.
Pout 1 cup water into the baking dish around the stuffed zucchini and eggplant. If using, place the tops back on the vegetables as lids. Place in the oven and bake 1 hour.