Week 28 – Eggplant

Week 28 – Eggplant

Although technically a berry, eggplants are treated as a savory dish in the cuisine world. Thank goodness for that, I sure can’t imagine biting into an eggplant on a hot, summer day. Originating in India, where they are known as brinjal, and as an aubergine in many other parts of the world. The United States began calling them eggplants because the first species here were small, white and oval, like an egg..but on a plant. Get it?! Did you also know that they contain the highest level of nicotine of any other food? But, don’t worry…you’d have to eat 20-40 pounds of eggplant to equal the amount of nicotine in 1 cigarette.

When I remembered this canned eggplant from Trader Joe’s, it immediately reminded me of our fabulous, Friday night football feasts! I definitely know we cracked that can at one of the games…. along with a few other treats!

In Japan, the first dream of the new year is called Hatsuyume. If you dream of Mt Fuji, a hawk and an eggplant; this is the happiest omen for the year. I wonder if anyone has actually ever dreamed of this trifecta? 28 week babies are dreaming now, too having Rapid Eye Movement sleep patterns! They’re weighing 2 1/4 lbs and 15 inches long! Well, the size of an eggplant! At least in length. I’ve yet to meet a 2 1/4 lb eggplant!

Trying to come up with something interesting to do with this can of eggplant took some thinking. And I’m sure there are better culinary delights to be had. I just wanted something a bit more interesting than the spoon.

Can you even imagine that blog post? Talking about sleep….that would for sure put you to sleep. Hello snoozeville. So instead I came up with this beauty!

Eggplant in a Pepper


  • 2 bell peppers
  • 4 eggs
  • About 6 large chunks of the canned eggplant with sauce
  • 1 Tbsp fresh parsley, chopped
  • Cook’s cheese choice (I used what I had, tuscano)


  • Preheat oven to 350 degrees
  • Slice top off of bell pepper off and remove inards
  • Mix together the eggs, eggplant, parsley and cheese
  • Strategically make the peppers stand up, I used single serve cake pans
  • Fill the peppers with the mixture
  • Cover with foil
  • Bake for 45 minutes

If you use it for something else delicious, you’ll have to share!