Stuffed Eggplant
Serves: 4
Prep time: 20 minutes
Cook time: 1 ½ hours
5 serves per portion
Recipe courtesy of Mary Vassallo, Seaforth Branch
Ingredients:
- 2 small eggplants, halved lengthways
- 2 teaspoons olive oil
- 4 large onions, diced
- 500g lean pork mince
- 1 tomato, peeled and chopped
- 3 cloves garlic, chopped
- Black pepper, to taste
- 3 eggs
- ½ cup cheddar cheese, grated
- 4 medium potatoes, peeled, cut into quarters
- 4 pieces pumpkin, diced
- 2 large tomatoes, diced
- 6 garlic cloves, crushed
- Mix of fresh chopped herbs (parsley, mint, oregano, basil)
- 3 tablespoons olive oil
- 1 cup water
- 2 tablespoons tomato paste
Method:
- PREHEAT oven to 200°C.
- SCOOP out the flesh from each eggplant half, leaving a little around the inside to get a boat shape. Roughly chop the scooped flesh and set aside.
- HEAT oil in a frypan over medium heat. Sauté half of the onions for 5 minutes until soft but not browned.
- ADD the pork mince and stir for about 7 minutes or until mince has changed colour.
- ADD chopped eggplant flesh, tomato, garlic and pepper, cooking until eggplant is soft. Switch off heat, add eggs and stir to combine. Leave to cool.
- PLACE remaining onion, potatoes, pumpkin, tomatoes, garlic and herbs in a large baking dish. Drizzle with the oil and mix to coat.
- MIX half the cheese with the mince mixture and stuff into the four eggplant pieces, placing each one in the prepared dish around the vegetables.
- POUR the water down the sides and then spoon the tomato paste over vegetables and stuffed eggplant. Sprinkle remaining cheese over dish.
- COVER dish with foil and bake in oven for around 1 hour, or until vegetables are tender. Remove foil 20 minutes before finishing and add more water if too dry.
What's Great About It:
This recipe is a fantastic way to enjoy a variety of vegetables in one meal. The pork mince and cheese add a salty, savoury flavour to the mixture of vegetables, and the herbs give it a touch of freshness.
