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Stuffed Eggplant Recipe

Stuffed Eggplant Recipe

Healthy Mediterranean Food

This Mediterranean Stuffed Eggplant Recipe - also known as Aubergine -  is an old favorite of ours, mainly because it is so versatile. You can serve as a light lunch, a tapa, or double up the quantities and you have a satisfying main course, or healthy supper.
Serve it with a fresh salad or just on its own. The slightly spicy and aromatic flavor is complimented by the crunchy golden Parmesan topping. It's delicious and better still, it's good for you.

A Healthy Living Recipe
This great recipe qualifies for our healthy  living seal of approval.

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Stuffed Eggplant Recipe
Ingredients for Four People

  • Two plump eggplants (aubergines)
  • A 16oz. can of chopped tomatoe
  • One medium onion - finely chopped
  • One clove of garlic - finely chopped
  • 1lb.minced chicken breast or
  • 1lb.finely cubed sweet potato for the Vegetarian version
  • Two cloves
  • A 1" piece of cinnamon stick
  • One teaspoon of cumin seeds
  • One teaspoon of black peppercorns
  • One piece of star anise
  • 1oz. Finely grated Parmesan cheese
  • 1oz. Breadcrumbs
  • 4oz. Tub of Greek yogurt
  • 1 Bunch of parsley - chopped
  • 1 Cup/half a pint of chicken stock
  • Extra virgin olive oil
  • Salt

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Healthy Tasty Stuffed Aubergine

Stuffed Eggplant Recipe Method
  1. OK - First roll eggplants in some of the olive oil, place in a good quality roasting tray and bake in the oven at 350ºf/175ºc for about 45 minutes - turning once.
  2. Remove from the oven and leave to cool.
  3. Now - make the stuffing.
  4. Fry the onion in olive oil in a pan for about 5 minutes - add the chicken or sweet potato, and continue frying for ten minutes stirring all the while.
  5. Reduce the heat and add the garlic stirring for a further few minutes
  6. Then add the tomatoes and stock.
  7. Toast your spices in a dry pan and pound them in a pestle and mortar - I keep a small coffee grinder for this job.
  8. Add the ground spices to the stuffing and cook until almost all the liquid has been absorbed.
  9. Split the eggplants lengthways and scoop out the soft flesh, being carefull not to break the skin.
  10. Chop and add to the stuffing.
  11. Adjust for seasoning.
  12. Pile the stuffing into the aubergine skins - add a spoonful of Greek yogurt and top with the breadcrumbs and Parmesan.
  13. Bake in a hot oven at 400ºf/200ºc for about fifteen minutes - until golden brown. Plate up - sprinkle with parsley and serve.

Buen Proveche

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