All too often the aubergines I run across in the stores are soft and beyond their prime, so when I saw this firm beauty I snatched it up.
I don’t always have a clear vision of the end product when I begin preparing a dish. As often as not a tentative plan will veer off in an unexpected direction, almost always with good results. This time I actually had a plan and managed to stick to it from beginning to end. The only modification was the late addition of the tahini sauce. This is how it went:
It started by putting Uncle Ben’s® whole grain brown rice on the stove to cook.
While the rice was simmering I cut the aubergine into thick slices, salted them with kosher salt and left them in a colander to sweat out some of their moisture.
While the rice was simmering and the eggplant slices were sweating, sliced mushrooms were sautéing in a dry skillet.
When the mushrooms had dried up and browned I added olive oil and and chopped onion.
While the onions and mushrooms continued sautéing I brushed the salt off the eggplant slices with a paper towel, chopped them into chunks and tossed them to coat with olive oil. Meanwhile I had toasted cumin and fennel seeds in a dry skillet and ground them with mortar and pestle along with smoked paprika and sumac powder. The olive oil coated eggplant chunks were then tossed with the ground up spices.
By now the heat had been switched off on the mushrooms and onions and the oven was heated to 425ºF. The seasoned chunks of eggplant were then roasted until soft and browned.
I reheated the skillet of mushrooms and onions and added in the roasted eggplant followed by a handful of raisins and the cooked brown rice.
While all this was going on I managed to char, peel and de-seed the poblano peppers.
The poblano peppers were stuffed with the mushroom, aubergine and brown rice mixture. At the last minute I decided to make a tahini sauce I had learned about on Yana’s blog The Usual Ingredients. The ingredients in the sauce were: tahini, lemon juice, water, cumin powder, salt and pepper. (Thank you, Yana!)
I laid the stuffed poblano peppers in a lidded baking dish on a small puddle of tahini sauce. A little more tahini sauce was poured over the peppers. They baked at 425ºF with the convection fan on for about 30 minutes.
These stuffed poblano peppers were everything I had imagined they would be.