Get Stuffed By An Italian Eggplant

If you liked getting stuffed by an eggplant you’ll love this Italian -ish twist. 

Opps. I mean, if you like stuffed eggplant this is the dish for you. 

Filled with wholesome healthy good stuff like quinoa, white beans, and walnuts this with pack your mouth with flavor–and fill you up too. 

This Get Stuffed Eggplant could potentially become a series, it turns out that you could really get stuffed eggplant any way you want it–just roast the eggplant and stuff with your favorite foods– I recommend 1 grain + 1 protein + veggies seasoned your way. I tried to make mine a bit more phallic-food friendly by adding chopped up salami that happened to already be in my fridge + walnuts for some extra nut flavor. I might try an even more phallic-one another time with roasted phallic foods + sausage. A greek stuffed eggplant would also be pretty good. 

I say, why not make one your way and send it my way and I’ll feature it if it looks appetizing. 

(I’ll throw in an IG shout-out and give you a creative contributor shout-out + digital copy of book when it’s released!) 

Anyhoo, the moment you’ve all been waiting for, the f-ing recipe!

Get Stuffed By an Italian Eggplant 

What You Need:

  • 1 to 2 Eggplants  
  • Italian seasoning
  • Garlic salt
  • Cooked quinoa (or your choice of cooked grain) 
  • 2 tablespoons olive oil
  • ½ of one red onion –diced
  • 3-4 cloves of garlic
  • 1 Can Great white northern beans- drained
  • A handful of chopped walnuts
  • Chopped up salami (to taste)
  • Italian seasoning (to taste)
  • Garlic salt (to taste)
  • Pepper (to taste)

Cheese Toppings (Optional)

  • Shredded mozzarella cheese
  • Parmesan cheese
  • Blue cheese to garnish (optional)

What You Do:

Step 1: Sweet it Out

Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to “sweat.” Pat dry with a paper towel. (This is an optional step but can make a big difference).

Step 2: Season Up

Heat the oven to 425 degrees F.

Pat eggplant dry. 

Brush the flesh with extra virgin olive oil. 

Rub the italian seasoning on the flesh of the eggplant, sprinkle with salt and any other seasonings of your choice if you so choose (I added some paprika)

Step 3: Get Roasty

Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake for 35 to 45 minutes or until the eggplant flesh is nice and tender.

Step 4: Cook up the Stuff

Meanwhile. 

Add olive oil to a pan on stove and put pan on medium heat

Saute onion until softened (about 5 minutes)

Add garlic, cook until fragrant (about 30 seconds)

Throw in walnuts, salami, italian seasoning, garlic salt, pepper and cooked grain of choice

Step 5: Stuff the Eggplant

Once the eggplants have been roasted and the flesh is nice and tender pull them out of the oven. Take a spoon and with the back of it slap the eggplant (or press it down firmly) to create a cave-ish hole. Fill the cave with the stuffing. Top with cheese filling if so desired and put back in the oven on BROIL for 2 to 3 minutes until lightly brown. 

Step 6: Plate and Eat

Carefully move eggplants to serving plate (I used two spatulas to do this). 

Garnish with blue cheese dressing if you’re feeling extra frisky.  

Stuff stuffed eggplant in mouth. Enjoy. 

Thanks for coming! For more Phallic Food Diet Recipes check out The Ultimate Phallic Food Platter.

Support Go Eat a Carrot on Patreon for fun food facts and just the tip–sex tips, and more! 

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