March 20, 2011

Stuffed egg plant

Egg plant is a regular guest in my weekly vegetable box. I am not a big fan of egg plant, however I have come across a recipe, which I have made certain adjustments to, and now I eat my egg plant with great pleasure :-)) And any leftovers I will put into the freezer for easy food on working days.

Stuffed egg plant - serves 2 persons
  • 2 egg plant
  • 1 tablespoon salt
  • 150 g onion
  • 1 cloves of garlic
  • 400 g tomato
  • 2 tablespoon tomato concentrate
  • ½ chili
  • ½ tablespoon oregano, fresh
  • 1 teaspoon thyme, fresh
  • 1 tablespoon basil, fresh
  • 250 g spinach - frozen or fresh
  • 80-100 g spreadable goat cheese
  • 50 g grated Cheddar

  • Cut the egg plant into halves and sprinkle them with salt. Let them salt for 1 hour.
  • Bake the egg plant for 200'C for 15 minutes.
  • Remove the "meat" from the egg plant and mince it.
  • Cut the onion and clove of garlic into smaller pieces
  • Fry the onion on a pan without using oil.
  • Cut the tomatoes and chili into small pieces

    • Add it to the onion on the frying pan
    • Let it cook for 10 minutes

    • Add the spinach to the pan and let it defrost

    • Add the goat in the vegetable mix and stir until it is melted.

    • Fill the egg plan with this vegetable filling.

    • If you have any filling leftover, fill other oven stable form with it

    • Top up the stuffed egg plant with grated Cheddar cheese
    • Bake in the middle of the oven at 220'C for 15 minutes

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