Eggplant Stuffed with Winter Wheat Berries
Made with Minor's® Classical Reductions™ Reduced Vegetable Stock
Ingredients
-
Eggplant, medium, cut in half -- 5 each
-
Corn oil -- 1 Tbsp.
-
Butter, unsalted -- 1 Tbsp.
-
White onion, ¼” dice -- 2 1/2 oz
-
Celery, ¼” dice -- 1 1/4 oz
-
Kohlrabi, ¼” dice -- 1 1/4 oz
-
Garlic, minced -- 2 Tbsp
-
Minor’s® Classical Reductions™ Reduced Vegetable, prepared stock, -- 2 1/2 cup
-
Wheat berries -- 1/2 cup
-
Butter, unsalted -- 1 Tbsp.
-
Kale, picked -- 2 cup
-
Butternut squash, 1/2” dice -- 3/4 cup
-
Tarragon, minced -- 2 Tbsp.
-
Parsley, minced -- 2 Tbsp.
-
Lemon zest -- 1 Tbsp.
-
Celery leaves, chopped -- 1/2 cup
-
Pomegranate seeds -- 1/2 cup
Preparation
-
1In a 10” sauté pan over medium heat, add 1 tbsp. oil and eggplant, flat side down; sear until golden brown. Flip and continue to cook for 2 minutes. Remove eggplant and place on a paper towel lined pan. Season with salt and pepper to taste.
-
2In a sauce pot over medium flame, add butter, onion, celery and kohlrabi; sweat until onion is translucent and vegetables are fragrant, about 5 minutes. Add garlic and continue to cook for an additional 2 minutes.
-
3Add vegetable reduction and wheat berries. Bring to a simmer and cover. Cook until wheat berries are cooked al dente and liquid is absorbed. Add kale and butternut squash.
-
4Let wheat berries rest, covered, for 3 minutes. Then add tarragon, parsley and lemon zest. Stir to combine.
-
5Season to taste with salt and pepper. Garnish with celery leaves and pomegranate seeds.
Components
