When I saw this recipe for Stuffed Eggplant on Rufus’ Food and Spirits Guide, I left a comment- something to the effect of oh, that looks sooo delicious and I am going to try it. I comment a lot on Greg and Katherine’s colorful and tasty blog and am inspired by their food photography and writing. So when Steve and I went to Aunt Linda’s to drop off Jackie’s dishes, Aunt Linda gave me a perfect eggplant from her garden along with some gorgeous fresh tomatoes. What better day could there be to make this recipe? This is what mine looked like before I baked it.
Yes, it was different from the photo on the blog but I baked it up as someone was in town and going to stop by at 6 to dine. Six came and six fifteen and then six thirty and I didn’t want to overbake the eggplant so took it out of the oven and it sat on top of the stove. I made a salad. I waited. Sliced some bread. I started a large pot of water. When it boiled, I threw in a box of DeCecco Penne and then I cut up the entire baked stuffed eggplant and added it to the cooked pasta. Still no sign of a guest! Almost seven. I put it in a huge skillet and tossed it around and the garlic and basil smell was amazing. Guest arrived. Finally we were able to dine and it was quite good served out of the white pasta bowls. I am going to make it again. Just today someone sent a message that they made it from the post I put up to the link on FB. YUM is all I can say. Thank Rufus’ Food and Spirits Guide blogfriends. That link will take you to the Zucchini Fritters recipe as well!
Keep or Pitch post back in business, too.