Eggplant Sage Stuffing
Not going to pretend that eggplant stuffing will make your forget your favorite bread version, but this recipe is so good you should give it a try. Eggplant does not have much flavor of its own, so it adapts to the flavors you add, making it a fantastic gluten-free substitute for traditional stuffing. Put some turkey gravy on it and you are good to go!
- 1 cup chopped celery
- 3 minced shallots
- 3 medium eggplant peeled and cubed
- 1 stick butter melted
- 2-3 tsp fresh thyme
- 3 beaten eggs
- Olive oil
- Salt & pepper
- 1 tsp ground sage
Pre-heat oven to 400.
Drizzle olive oil over cubed eggplant, add a couple of pinches of salt and grinds of pepper and toss well to mix.
Place cubed eggplant on a greased cookie sheet, or two, spread out and bake for 30-40 minutes or until eggplant is starting to crisp and dry.
Saute celery and shallots in butter until crisp tender.
Whisk eggs, add fresh thyme and ground sage.
Combine eggplant cubes with celery and shallots.
Add egg and butter mixture to eggplant combining well.
Place in buttered baking dish.
Bake uncovered 375 for 45 minutes.