Stinging Nettle Eggplant Parmesan
One diced onion
4 cloves of garlic-minced
2 16oz cans crushed tomatoes
1 lb of ground meat cooked
2 large eggplants
One bunch of fresh basil
One lb of fresh stinging nettle
2 cups grated mozzarella cheese
Pre-heat oven to 325. Slice eggplants lengthwise and lightly cover both sides with olive oil. Place them on a cookie sheet so they don’t overlap. Bake them in the oven for 12 minutes then flip over. Bake for additional 10 minutes more or until they are translucent in the middle. Once done, raise the oven temperture to 350.
Fill a large pot with water, bring to a boil, and add the fresh stinging nettle leaves. Boil for about 10 minutes then strain. Reserve the nettle water for drinking or for a rich fertilizer.
Meanwhile, in a large skillet or sauce pan, saute onion in olive oil until translucent. Add the garlic and saute for two minutes more (being careful not to overcook the garlic). Add the cans of crushed tomatoes, the cooked ground meat, basil and boiled stinging nettle. Let simmer for 15 minutes.
In a large casserole place a layer of eggplant, followed by a thick layer of tomato mixture and a sprinkling of cheese. Continue this until ingredients are used up or there is no more room. Bake in the oven for 45 minutes.
Stinging Nettle Pizza
One homemade pizza dough (try adding some dock seed flour)
One jar/can of pizza sauce
3 cups of boiling stinging nettle (see above recipe)
Any additional toppings
2 cups of grated Mozzarella
Prepare pizza dough according to directions. Cover with a layer of pizza sauce, followed by the stinging nettle and any other additional toppings. Coat with a layer of cheese. Bake in the over at 350 for 10-15 minutes or until the cheese is browned and the sauce is bubbly.
Kali S Winters