Just a quick post to share a stuffed eggplant recipe that is great for both Sukkot and Simchat Torah. Sukkot, an agricultural holiday (ie farm-to-table holiday) that is an opportunity to use the produce that is in abundance at the farmers markets right now makes it one of my favorite holidays. Lots of eggplants are in season at my local farmers markets and the basil was plucked straight from my plants. The filled eggplants are also symbolic of “stuffed” foods commonly eaten on Simchat Torah to represent the Torah scrolls. Scroll to the bottom for more of my Sukkot, Simchat Torah and even Shmini Atzeret recipes. Chag sameach!Roasted Eggplants with farro and vegan pesto
2 medium-large eggplants
1/3 cup cooked farro
1 cup tightly packed basil
1/2-3/4 c raw, unsalted cashews
1 tbsp Brewers yeast
1 tbsp olive oil
1/4-1/3 cup water (depending on the consistency you want)
salt and pepper
1/2 tsp sumac
1. Heat oven to 450 degrees line a baking sheet with parchment paper. Put slits into the eggplant and roast for about 45-60 minutes until soft inside. Another option is to do this over an open flame instead of roasting it in your oven. Tip: if you do this on a gas stove, line with foil to make the clean up easier.
2. Meanwhile, place 2 cups water in a pot and bring to a boil. Add farro and cook until soft, about 8-10 minutes.
3. In a blender, add basil, cashews, brewers yeast, olive oil, salt and pepper, and water. Use less water and add more as needed. The consistency should be coarse and chunky. If you have a lot of time, you can also do this in a mortar and pestle.
4. Once the eggplants are done, let cool a bit and then slit open. Fill with spoonfuls of farro and top with dollops of pesto. Drizzle with olive oil and sprinkle with sumac and salt and pepper. Serve extra pesto and farro on the side.
Nopales and tomatillo sauté
Chag Sameach! B’tayavon!