From my previous post, I noticed I have not yet posted about eggplant. My oh so loved vegetable, so I thought I could no longer ignore it and decided to cook one of my favourite eggplant dishes.
Close up of heaven
Stuffed eggplants are such an easy thing to do, you can pretty much stuff them with anything you like. This time, just for something fun, I thought I would stuff my eggplant with an egg! I thought the visual would be quite appealing and the play on words was too much to resist.
Egg within egg
I did something simple this time, only because I cooked this on a week night and I really can't be bothered cooking after 1 1/2 hr commute time. So here is the recipe for egg stuffed eggplant.
Serves two people
2 small to medium sized eggplants
Handful of cherry tomatoes or 2-3 tomatoes, halved
1 onion diced
1 garlic clove, diced
1 chicken stock cube
400 gm lean minced meat
2 eggs, boiled with soft-ish centres, cut in half
half a handful of bread crumbs
handful of grated tasty cheese
1. Preheat oven to 180C. In a medium sized pan saute onion and garlic in a little olive oil over medium heat. Continue to cook until soft, 2-3 minutes.
2. Add tomatoes and cook until soften, 2-3 minutes. Once tomatoes begin to soften, crush down with a potato masher and add chicken stock cube. Stir until cube is incorporated, then transfer to a medium sized mixing bowl and cool.
3. While tomato mixture is cooling, cut eggplant in half, remove centre of the eggplant with a spoon leaving a cavity for stuffing to be placed. (I usually throw the extra eggplant in the oven with a little oil oil and have it on toast as a kind of appetizer) Place eggplant on a baking tray and coat with a little no stick olive oil spray, this helps to prevent it from discolouring and will help it get a bit of a crisp in the oven.
4. Add meat to tomato mixture and stir to combine, add enough bread crumbs so the mixture is not too wet, about half a handful. Fresh bread crumbs are the best for this, but dry will be just as good. Season mixture with salt and pepper to taste.
5. Place a small amount of meat in the bottom of eggplant cavity, this will make a small resting place for the egg to sit on. Place half an egg in the cavity and cover with 1/4 of the meat mixture. Repeat for the rest of the eggplants.
6. Bake in the oven for 20-25 minutes, or until the egg plant begins to soften. Then top each quarter with a little tasty cheese, or parmesan cheese and bake for another 5-10 minutes or until top is golden. Serve with a side salad.
Hopefully soon my eggplant crop will have plenty of fruit to harvest, so look out for more irresistable egg-planty goodness!