Alison

~ What’s On Your Plate – October 2023 ~

This is a new challenge for me and it’s hosted by Donna @ Retirement Reflections and Deb @ The Widow Badass

I have been trying to find the perfect stuffed eggplant recipe for a while now and in the end I’ve just come up with my own. I won’t be writing it conventially but just some text with the photos I’ve taken along the way.

Start with two medium sized eggplants/aubergines. Cut them in half lengthwise and score and salt. Leaving them for 30 minutes to sweat out the bitterness.

In the meantime, saute two brown onions and two to three cloves of crushed garlic in olive oil. Cooking them slowly will make them go nice and nutty flavoured.

I then added 2/3 tomatoes and sauteed them down.

Wash the salt of the eggplants, dry and brush with olive oil and sprinkle on some paprika. Put in the oven at 180 degrees for 40 minutes.

Add 500 grams of free range pork mince and cook until brown all over.

Add two to three teaspoons of spice mix in a little water to make a paste. I used this one as it has a mixture of ginger, cardomon, cinnamon, pimento, nutmeg, turmeric and mace.

The eggplants should look like this, with liquid seeping through. Now press down with a fork and add the mince mixture. I scooped some of the eggplant out to make more room. Sprinkle some cheese on top and bake for 15 minutes

Serve with salad and rice. You can add your own variations. I also did this with chickpeas and mushrooms and a moroccan spice.

The secret for me was cooking the eggplants first and not scooping out the flesh beforehand.

Anyway I’ve posted enough for this time!

26 comments

  8. That looks delicious! I don’t eat meat but as you say at the end variations are possible. John has made something similar but I’ve never tried doing it and I don’t know his recipe (made up like yours I think) – I’m more likely to make ratatouille with my aubergines / eggplants. Bit of a one pot bucket cookery girl!

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