Kitchen Interviews

First things first!

White onion and shallots caramelize in a pan that is deglazed with red white.

Slice a large eggplant length-wise and scoop out the center. Save the flesh, seeds and all, in a bowl. Also hollow out a large sunburst squash, discarding the seeds this time, but saving the flesh from the wall. Leave about 1/2 inch thickness with both vegetables.

Soak crusty multigrain bread in cream until absorbed.

Blend the veggie centers with the onion mixture in a food processor. Add a few chunks of Parmigiano Reggiano, to blend in there, too.

Roughly chop fresh, juicy ripe tomatoes and add to a bowl with the torn, cream-soaked bread and processed onion and vegetable mixture. Add 1 teaspoon of salt and a bunch of turns of fresh cracked pepper.

Tear some fresh basil and add that, too.

Stir to evenly incorporate all ingredients.

Fill up the hollowed-out veggies with the mixture, grate some more Parmigiano Reggiano on top, cut some fresh garlic chives, and drizzle with a little extra virgin good olive oil. Roast in a 375 degree oven for 30 minutes. Take a peek after 20 minutes and if they are browning too quickly, cover with tin foil for the remaining 10 minutes.

Make a yummy salad while the stuffed veggies are roasting. This one is very pretty with red and green -- like Christmas on a plate! I used leftover pomegranate dressing from the Thanksgiving post -- it gets better while it ages! The pomegranates are still juicy and sweet. I just blanched some green and white string beans, and tossed them with some delicate lettuce and the dressing. Deeeelish.

Voila! Eat these beauties hot from the oven! The harmony of textures is the best part: crunchy, toasted pieces of bread and crisp parm in the crust combine beautifully with the soft onion and juicy vegetable walls.

A little slice of heaven!