Stuffed Eggplant With a Tomato And Hearts of Palm Stew

Stuffed Eggplant With a Tomato And Hearts of Palm Stew

1 eggplant peeled and sliced very thin
brush with olive oil, slat and pepper and bake in a 400 degree oven until opaque
1 head of cauliflower
saute with 1 tblsp extra virgin olive oil, 1 tsp each of salt and pepper until tender. remove and cool then crush in the food processor until it reaches a rice like consistency
combine with 1 cup cooked rice
roll the cauliflower mixture into the eggplant fillets
sauce:
1 cup diced fresh tomato
1 cup hearts of palm ( chopped )
1/4 cup of red onion- chopped
1 clove of garlic - crushed
1/4 cup chopped fresh basil
2 tblsp olive oil
1/2 cup vegetable stock
1 tblsp white wine
salt and pepper
saute the onion and garlic in the olive oil on high heat
season with salt and pepper - cook until the onions are translucent
deglaze with wine
add the remaining ingrediets and simmer for 5 min.
pour the stew on and around the stuffed eggplant

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