Eggplant Stuffed with Winter Wheat Berries



Eggplant, medium, cut in half 5 each
Corn oil 1 Tbsp.
Butter, unsalted 1 Tbsp.
White onion, ¼” dice 2 1/2 oz
Celery, ¼” dice 1 1/4 oz
Kohlrabi, ¼” dice 1 1/4 oz
Garlic, minced 2 Tbsp.
Minor’s® Classical Reductions™ Reduced Vegetable, prepared stock 2 1/2 cup
Wheat berries 1/2 cup
Butter, unsalted 1 Tbsp.
Kale, picked 2 cup
Butternut squash, 1/2” dice 3/4 cup
Tarragon, minced 2 Tbsp.
Parsley, minced 2 Tbsp.
Lemon zest 1 Tbsp.
Celery leaves, chopped 1/2 cup
Pomegranate seeds 1/2 cup


  1. In a 10” sauté pan over medium heat, add 1 tbsp. oil and eggplant, flat side down; sear until golden brown. Flip and continue to cook for 2 minutes. Remove eggplant and place on a paper towel lined pan. Season with salt and pepper to taste.
  2. In a sauce pot over medium flame, add butter, onion, celery and kohlrabi; sweat until onion is translucent and vegetables are fragrant, about 5 minutes. Add garlic and continue to cook for an additional 2 minutes.
  3. Add vegetable reduction and wheat berries. Bring to a simmer and cover. Cook until wheat berries are cooked al dente and liquid is absorbed. Add kale and butternut squash.
  4. Let wheat berries rest, covered, for 3 minutes. Then add tarragon, parsley and lemon zest. Stir to combine.
  5. Season to taste with salt and pepper. Garnish with celery leaves and pomegranate seeds.
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