I'm going on a picnic and I'm bringing...

When I first read about the La Festa al Fresco patio party I was excited to stretch my creative wings, sharpen my knives, and send in a recipe that might be worthy of these culinary mavens. The rules were to create a dish, appetizer to dessert, that was made of a seasonal ingredient. Little did I know how much I would struggle to create just the right dish, but I think I might have found it!

The end of summer is bountiful enough in these parts for me to find just about any delicious vegetable I might desire, with the exception of asparagus unfortunately. The colors are vibrant and the varieties are many, so I decided what better to prepare than a dish (or two) made up of all the seasons veggies.

Gulliver's Salad

The primary dish that I am sending along to this virtual patio party is a lovely amuse bouche that literally jumped into my hands while walking through the farmers market this Saturday morning. I'm calling it Gulliver's Salad as each of the items are miniatures and the hubby insisted that he felt like Gulliver while enjoying the tiny morsels!

While we walked through the market the pea shoots and miniature lemon cucumbers were too adorable (and also incredibly tasty) to pass up, as were the purple and green cabbage from our favorite organic farmer. The end of summer staples of corn, tomatoes, peppers, onions and garlic were already waiting at home in the fridge and viola! a meal is made. Using the cabbage as a bowl and a bit of pesto for the dressing this dish literally assembled itself.

Roasted eggplant stuffed with free range beef and seasonal veggies

The second dish was a culinary feat for me, as it was a take on a dish that my mother-in-law has perfected which automatically makes it nerve wrecking for me! Who wants to compete with a beloved recipe, right! I knew I had my work cut out for me....

This dish was inspired by her 'poor man's caviar' recipe which is essentially a roasted eggplant's flesh with roasted garlic blended and used as a dip. Only this time I used the beautiful purple shell to hold the vegetable medley that would become our dinner. This dish began by slicing an eggplant lengthwise and drizzling it with olive oil, kosher salt and pepper. Then I placed a head of garlic in foil next to the eggplant and placed it in the oven to roast at around 350 for about 25 minutes. I then got to work on the stuffing....

The stuffing was a series of dishes made in one pan. First fresh corn on the cob and red peppers were gently sauteed in olive oil with some onions and garlic. Once removed from the pan, free range beef was added and seasoned with cumin, chili peppers, salt and pepper and was quickly sauteed as well. (Using the remainder of the olive oil from the corn mixture)

When the beef was almost done I added some fresh spinach and covered the pan to wilt the spinach. Finally I tossed all of the veggies to warm them through. Each half of eggplant received a generous dollup of 'poor man's caviar' and was then filled with this healthy mixture.

For an entirely invented meal it was quite yummy and very well received. I hope my friends at the patio party like it!

Roasted Eggplant Stuffed with Sauteed Veggies and Free Range Beef

Roasted eggplant stuffed with seasonal veggies and free range beef

Ingredients:
1 large eggplant
1 head of garlic
1 ear of corn, cut off the cob
1 red pepper roughly chopped
1 medium onion

2 tablespoons of good olive oil (maybe more, maybe less!)
kosher salt and fresh ground pepper to taste
1 tablespoon of fresh thyme (less if you use dried)
1 tablespoon of cumin (or to your taste)
1 pinch of chili flakes

To prepare:

Preheat oven to 350.

Slice the eggplant lengthwise and drizzling it with olive oil, kosher salt and pepper. Place it face down on tin foil.

Slice the top 1/8th of the head of garlic and drizzle with olive oil, kosher salt, and pepper. Replace the top and wrap it in tin foil.

Place eggplant and garlic in oven and roast for about 20-30 minutes.

While it is in the oven prepare the stuffing:

You only really need one large non stick pan.

Put a tablespoon of olive oil in the bottom of a large nonstick pan and saute the onions and a clove of garlic until tender. Then add the fresh corn off the cob, red peppers, and thyme and briefly saute. You don't want either to lose their bite so this should only take a few minutes.

Remove the corn, pepper mixture and keep the oil in the pan. Add the free range beef to the remaining oil and season with the cumin, chili peppers, salt and pepper. When the beef is almost done, add some fresh spinach and covered the pan to wilt the spinach.

At this point the eggplant is probably finished, take it out of the oven and gently remove the flesh. Open up the head of garlic and squeeze out the roasted garlic. Put the flesh and 4 cloves (or more!) into a food processor and pulse until chunky but combined.

Add the corn and pepper mixture to the beef and spinach and heat it through.

Plate the eggplant with a generous dollup of 'poor man's caviar' and then fill with this healthy mixture. For some added pizzaz grate some fresh cheese over top and return it to the oven to bubble. Serve and enjoy!