Eggplant Stuffed with Winter Wheat Berries

Made with Minor's® Classical Reductions™ Reduced Vegetable Stock.
  • 0:40 TIME
  • 10 portions

PREPARATION

Ingredients

Eggplant, medium, cut in half5 each
Corn oil1 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

 

Method

  1. In 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.
  2. In 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.
  3. Add 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.
  4. Let wheat berries rest, covered, for 3 minutes. Then add tarragon, parsley and lemon zest. Stir to combine.
  5. Season to taste with salt and pepper. Garnish with celery leaves and pomegranate seeds.