Who’s up for a progressive dinner party? Me! Yes, it’s that time again when our group puts on a monthly virtual dinner with everything from soup to dessert. Modeled after the ever popular progressive dinner, we each choose a course based around a theme and present the complete menu for your pleasure on the last Tuesday of the month.
This month’s theme is Mediterranean and is hosted by Megan Myers who blogs at Stetted. And I have to tell you, after all the rich food we’ve enjoyed since Thanksgiving, a Mediterranean menu is a more than welcome change. My contribution this month is a side of Ricotta and Herb Stuffed Eggplant. This recipe is unusual in that it doesn’t include tomatoes, the most typical partner for eggplant, opting instead to pair the eggplant with rice, herbs, and ricotta. It’s a delicious side for a Mediterranean menu and could also serve as a great meatless main dish option for those who are so inclined.
Be sure to scroll through to the bottom of this post to find links to all the other menu items in this month’s Progressive Eats dinner party.
Boil the rice just to soften it, about 8-10 minutes. Drain and set aside while preparing the rest of the recipe.
Preheat the oven to 350 degrees.
Split each eggplant in half lengthwise and carefully hollow out the halves. Sprinkle the cut sides with a little salt and set them to drain either in a colander or on a cooling rack.
Coarsely chop the eggplant flesh. In a pan over medium heat, saute the chopped eggplant with the onion and garlic in the olive oil, stirring quite often, until very soft but not browned. The sautéing will take about 15 minutes. Remove the pan from the heat and stir in the rice, parsley, cheese, salt, pepper, and ricotta. Mix well.
Rinse the eggplant shells and wipe dry with paper towel. Lightly mound the mixture into the shells and place them in an oiled baking dish. Sprinkle the top of each with bread crumbs and Parmesan cheese. Drizzle with olive oil.
Add about 1/2 inch of boiling water to the baking pan and bake for 30-40 minutes or until tops are golden brown. Allow to cool slightly before serving. Garnish with additional Parmesan cheese, flat leaf parsley, and another drizzle of olive oil.
Enjoy! Adapted from a recipe in The Mediterranean Diet Cookbook by Nancy Harmon Jenkins.
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What I was up to…
Adapted from a recipe in The Mediterranean Diet Cookbook by Nancy Harmon Jenkins.
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Welcome to Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Mediterranean Food and is hosted by Megan Myers who blogs at Stetted. Try something new for the New Year; a mix of appetizers, salads, main dish, and desserts all featuring recipes with a Mediterranean look and feel.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Links to all the posts from this month’s participants follow:
- Prosciutto and Pomegranate Salad from Creative Culinary
- Spiced Chickpeas with Feta and Preserved Lemon from Healthy Delicious
- Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese from Jeanette’s Healthy Living
- Ricotta and Herb Stuffed Eggplant from Lana’s Cooking
- Vassilopitta (New Year Wish Cake) from girlichef
- Orange Chocolate Olive Oil Marble Cake from Life’s A Feast