Is this meatless meal too delicious for Lent?

[Michie]

The first time I tried Eggplant Stuffed with Tuna it was so shockingly good I felt a bit guilty. Should I enjoy a meatless Friday meal this much during Lent?

EGGPLANT STUFFED WITH TUNA​

Ingredients (serves 2–4. Double the ingredients for each additional large eggplant.)

• 1 large or 2 smaller eggplants (also known as aubergines)
• 2 cans of tuna fish
• 2 eggs
• 15 stuffed Spanish olives (the green ones with red pimentos sold in jars)
• ½ cup of breadcrumbs
• 1/2 cup of grated parmesan cheese
• 3 sprigs of parsley
• 1 small onion, 2 cloves garlic
• Seasoning – ½ teaspoon oregano, a dash of salt and pepper
• 2 tbsp of olive oil

Directions: Preheat oven to 360 degrees F.

Wash and dry the eggplant(s), then cut in half lengthwise. Using a paring knife, cut a ¼ inch border around the inside of the eggplant, into its flesh. Using a spoon, gently scoop the flesh out of the eggplant and set aside. Try to maintain a ¼ inch thickness of eggplant in the “bowl” you are making. Place the two eggplant halves hollowed-out sides up in a roasting pan or baking dish, preferably lined with baking paper. It should look like this:

John Touhey | Aleteia

Drizzle with a little olive oil. Place the hollowed-out eggplants in the oven and bake for approximately 20 minutes or until tender. (Ovens vary wildly, so pay attention.)

While the eggplant is baking, dice the eggplant flesh into tiny cubes. Dice the onion and chop the garlic fine. Place 2 tablespoons of olive oil in pan, fry the onion and garlic for 1 minute on medium heat, then add the diced eggplant flesh. Cook on moderate-low heat for about 10 minutes, until tender. Eggplant absorbs oil, so if it starts sticking to the pan just add a little more oil.

Once the diced eggplant flesh is ready, place in a bowl. Drain the cans of tuna, flake the tuna, and add to the bowl. Break 2 eggs into the mixture. Add 1/3 cup parmesan cheese, ½ cup of breadcrumbs, and the herbs. Cut the olives into thirds and add these. Finally, chop two sprigs of parsley and add to the bowl. Mix it all up thoroughly.

Remove eggplant from oven. Spoon the filling into the warm shells. It should look like this:

John Touhey | Aleteia

Sprinkle the eggplants with the remaining parmesan cheese. Place in 360-degree oven and bake for about 35-40 minutes, or until golden brown.

Remove from oven, drizzle with some tomato sauce (if you made it), and garnish with the remaining sprig of parsley.

John Touhey | Aleteia

Continued below.

Is this meatless meal too delicious for Lent?

The first time I tried Eggplant Stuffed with Tuna it was so shockingly good I felt a bit guilty. Should I enjoy a meatless Friday meal this much during Lent?

aleteia.org

 

[Michie]

QUICK HOMEMADE TOMATO SAUCE​

Homemade tomato sauce is much tastier and healthier than the average jarred sauce. This basic version is simple to prepare and can be made in half an hour. You will want to prepare this sauce before making the eggplant recipe that follows. However, it is not absolutely necessary for the eggplant recipe, so if you are pressed for time, you can skip the sauce.

Ingredients

• 1 15-ounce can of petite diced tomatoes
• 1 small onion, 1 stalk celery, 1 carrot, 2 cloves garlic
• 2 tbsp olive oil
• Seasoning – ½ tspn oregano, ½ tspn basil, a dash of salt and pepper

Directions: Dice the onion and celery, chop the carrot and garlic fine, and sauté everything in a pan with your olive oil. When the onions are translucent, add the can of diced tomatoes and bring to a slow boil, then add herbs and simmer on low heat for 20 minutes. Done!

Is this meatless meal too delicious for Lent?

The first time I tried Eggplant Stuffed with Tuna it was so shockingly good I felt a bit guilty. Should I enjoy a meatless Friday meal this much during Lent?

aleteia.org

 

[Michie]

HOW TO PREPARE SPAGHETTI SQUASH​

For those who are averse to eggplant and/or tuna, consider making spaghetti squash instead. It is ridiculously easy to prepare and quite yummy.

Ingredients (serves 2-4)

• Spaghetti squash (a pale, oblong winter squash)
• 1 small onion, 2 cloves garlic
• 2 tbsp olive oil

Directions: There are several ways to prepare spaghetti squash, but I prefer the boiling method. Bring a large pot of water to a low boil, then CAREFULLY place the spaghetti squash in the pot, making sure you don’t splash yourself with the boiling water! (I wear oven mitts when doing this just to be safe.)

Cook the squash at a slow boil until it is tender. This can take 30–45 minutes, depending on the thickness of the squash. Test with a fork and when it is tender, turn off the water.

CAREFULLY remove the spaghetti squash from the water using tongs and place on cutting board. (Again, use those oven mitts!)

Slice the spaghetti squash in half lengthwise. This should be easy – much easier than if you try to cut it before cooking, which is why I prefer the boiling method.

Spoon out the seeds and yellow goop in the center of the squash. With a fork, drawing it lengthwise inside the squash, remove the long strands of cooked squash, which will resemble strands of spaghetti (hence the name). Place the squash in a bowl.

This next step is not strictly necessary, but I think it makes the squash tastier and more tender: Add 2 tablespoons of olive oil to a pan along with 1 diced onion and 2 cloves of finally chopped garlic. When the onion is translucent, add the spaghetti squash strands and sauté for 5-6 minutes.

Return the spaghetti squash to the bowl and add tomato sauce (see above).

Is this meatless meal too delicious for Lent?

The first time I tried Eggplant Stuffed with Tuna it was so shockingly good I felt a bit guilty. Should I enjoy a meatless Friday meal this much during Lent?

aleteia.org