Hi there,

I am very happy to share Sue Loncaric’s https://www.womenlivingwellafter50.com., review of The Moosewood Cookbook. I am most pleased to read this review because Stuffed Eggplant is one of my favorite restaurant dishes. This delightful review and recipe from The Moosewood Cookbook inspired me to try it at home.

Moosewood Cookbook 40^th Anniversary Edition

Stuffed Eggplant

The Moosewood Cookbook by Mollie Katzen is our second cookbook to review for Cookbook Confidential Book Club, hosted by Bernadette from New Classic Recipes.  This was another Cook Book that I had not heard of but apparently, it has a cult following. In 1974, Mollie Katzen locally published her collection of hand-written recipes in a spiral-bound notebook.  The recipes are all vegetarian and inspired by Mollie’s recipes as well as those of other cooks who served at their co-op restaurant in Ithaca, N.Y. 

Little did she realize it would become such a success resulting in the 40th Year Edition.  Mollie’s goal was to inspire people to eat plant-based dishes which were simple to make, healthy, and using seasonal products.

I chose the Stuffed Eggplant as both my husband and I enjoy Eggplant. I usually add it to my Mediterranean roasted vegetable.  There was an option to use a Sweet Pepper puree; however, I substituted baby tomatoes and made a tomato,garlic, and baby spinach sauce.  I served with another recipe from the book, the Foccacia, and adding Rosemary and Olive and a side of balsamic vinegar for dunking the bread.

Stuffed Eggplant

45 minutes to prepare 30-40 minutes to bake
Serves 6

Notes:

• I prepared the filling and stuffed the eggplants in the afternoon then refrigerated until I was ready to cook. They took about 45 minutes in my oven.
• I had to convert from Imperial to Metric
• I also converted the servings to suit 2 rather than 4 – 6 
• I preheated my fan forced oven to 180C

Ingredients

3 eggplants halved
1 onion minced
225gm (1/2 pound) mushrooms chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon oregano
5-6 cloves garlic minced
2 cups cooked brown rice (I used the 90sec microwave version)
1½ cups cottage cheese (I used low fat)
1 cup grated cheddar cheese
½ cup packed minced parsley
soy sauce and tabasco to taste
handful of sunflower seeds
handful of sesame seeds
sprinkling of paprika

Method

1.    Scoop out flesh of eggplant leaving about half inch in the shell – cut finely or mince

2.    Sauté Onion, mushroom, basil, thyme, oregano and garlic for 5 minutes

3.    Add eggplant to onion mix and cook until tender – around 15 minutes then allow to cool slightly

4.    In a bowl combine cooked rice, cottage cheese, grated cheese, parsley, soy sauce and tabasco

5.    Add eggplant mix to the bowl and combine.

6.    Fill eggplant shells and sprinkle sunflower seeds, sesame seeds and paprika

7.    Bake 375ºF 190ºC  around 170ºC for a fanforced oven for 40 minutes

How did the recipe rate?

✰✰✰ – The recipe was relatively easy but time-consuming so I prepared and refrigerated until I was ready to cook. The ingredients were readily available at my local supermarket or already in my pantry.
✰✰✰✰✰ – The meal tasted delicious with strong flavours and I would definitely make it again. I’m sure even meat lovers would be one over with this recipe.

Does this cookbook deserve space on my shelf?

When I first read about the Moosewood Cookbook I wasn’t sure there would be many recipes I would make. However, after further study there are a number of recipes I would try and so far I’ve made the Stuffed Eggplant as well as the Focaccia and the Apricot Almond Bread.  I would definitely make space on my shelf for this book the recipes are simple yet healthy and tasty – what more could you ask for?

I wanted to take a moment and express my heartfelt gratitude to Sue for her contribution to our Cookbook Review Club. I am so grateful for your willingness to share your culinary expertise with us. Please be sure to stop over at Sue’s Blog, https://womenlivingwellafter50.com.au, to enjoy more of Sue’s expertise.