Stuffed Baby Eggplant
Stuffed Baby Eggplant might be a good recipe to expand your side dish collection. For $2.37 per serving,
Stuffed Vegetables With Beans And Barley
Ingredients
- 6 small red onions (4 1/4 ounces/120 g each)
- 6 small zucchini, round or elongated (4 1/4 ounces/120 g each)
- 6 small round tomatoes (4 1/4 ounces/120 g each)
- Fine sea salt
- Freshly ground black pepper
- 5 tablespoons pine nuts, toasted
- 2 large organic eggs, lightly beaten
- Olive oil for cooking
- 1 cup pearl barley
- 2 cups shucked fresh shell beans (from about 1 pound/450 g shell beans in the pod) or 1 cup/200 g dried white or flageolet beans
- 1 small yellow onion (4 1/4 ounces/120 g), chopped
- 3 garlic cloves, minced
- 15 fresh sage leaves, minced
- Extra-virgin olive oil
- Aged Parmesan or other hard cheese, cut into shavings with a vegetable peeler (optional)
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