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Stuffed Eggplant

Eggplant an underrated vegetable!
 
This recipe is very easy and can be adapted to your taste with whatever is in the fridge at the time.

 

INGREDIENTS

  • Large Eggplant
  • Cooked rice 1/2 cup is more than enough for a large eggplant
  • Cheese
  • Greek yoghurt

And what every you feel like stuffing the Eggplant with - I used a mixture of:

  • 4 Bean canned mix
  • Onion
  • Diced tomato 
  • Mushroom
  • Lemmon rind
  • Eggplant flesh

If you want to add meat try something like Mince or Roast Chicken!

METHOD

  • Cut the eggplant in half length wise and scoop out the inside leaving 1cm of flesh around the outside.
  • Prepare the filling - I pan fried all my chosen ingredients together with a little olive oil. Don't over cook as they will be going in the oven to cook more.
  • Place your eggplant halves on an oven tray with baking paper.
  • Mix your cooked ingredients with the cooked rice.
  • Stuff your eggplants with rice mixture, then top with cheese.
  • Bake for 30-40mins at 180 or till the flesh of eggplant is soft
  • Serve with a side of Greek yoghurt!

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