Spanish striped eggplants are generally known as Listada. Among them, the most internationally renowned is the Listada de Gandía heirloom.
I was so excited to start these from seeds this year and watch them grow into beautiful plants. Unfortunately, we’ve had very mild weather this summer which caused them to develop slowly. I was excited to find the Listada de Gandía heirloom from Blue Gate Farm at the Downtown Des Moines Farmers Market. I hesitated to buy them at first, knowing that my plants were slowly but surely growing. When September came, I decided to go ahead and purchase them and hope that my eggplants might soon set fruit. I am thrilled to report that three of my plants are finally developing and hopefully within a week, I’ll have my own that I started from seeds way back in March.
One of my eggplants finally setting fruit in September
Better late than never!
Eggplants are a popular Mediterranean food. Whether battered and fried, sauteed in olive oil, used in place of lasagna, or in stews
… they are mild, tender, and delicious. This heirloom variety is no exception. I was pleased with the taste and texture. In this Spanish recipe, I stuffed them with a rice, eggplant, and tomato mixture that even my toddlers enjoyed.
Berenjenas Rellenas De Arroz – Eggplants stuffed with rice
- 6 eggplants
- 6 tbls extra virgin olive oil
- 6 tbls long-grain rice
- 2 tbls bread crumbs
- 1/4 cup butter
- 2 tbls extra virgin olive oil
- 1 small onion
- 6-8 tomato’s
- 1 tsp sugar
- Preheat the oven to 350 degrees.
- Make a very concentrated tomato sauce using the tomato sauce ingredients. ( I concentrated homemade spaghetti sauce that I had frozen)
- Cut the eggplants in half lengthwise, slash the flesh, season lightly with salt, and put them into an ovenproof baking dish.
- Pour the oil over them and roast for 30 minutes, until the flesh is soft.
- Meanwhile, bring a large pan of unsalted water to a boil. Add the rice, stir, and cook over high heat for 12-18 minutes, until tender.
- Drain the rice in in a colander and rinse under cold water.
- Drain well again and season lightly with salt.
- Remove the eggplants from the oven. Let cool slightly, then scoop out the flesh with a teaspoon without piercing the skins.
- Remove and discard the seeds, then chop the flesh.
- Combine the eggplant flesh, rice, and tomato sauce in a bowl and divide into the eggplant skins.
- Sprinkle with bread crumbs.
- Return to the oven and cook for 25 minutes, until golden.
We ate this with a side of swiss chard sauteed in evoo and garlic