Mediterranean Stuffed Eggplant
Here’s a great recipe that bridges the gap from summer to fall, light enough so as not to weigh your down, but comforting enough to warm you up as the temperatures cool. I developed this recipe for Niman Ranch, using their ground lamb, and it turned out to be, for me, a way to enjoy eggplant, which I normally don’t like all that well. If you have extra filling left over, you can serve it over rice or pasta as well, or just eat it on it’s own. You’ll find the recipe over on the Niman Ranch website, and I hope you’ll check out their offerings while you are there.