Sorry, you need to enable JavaScript to visit this website.

Eggplant Stuffed with Winter Wheat Berries

  • 40 min
  • Easy
  • 1

Made with Minor's® Classical Reductions™ Reduced Vegetable Stock

  • 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
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.
Components