This is one of my favourite ways to serve eggplant, stuffed! There are so many different options for fillings that go with eggplant but for this recipe I wanted to make it using some of the ingredients already in my fridge that were about to reach their expiry date. I made this one for my husband and I as the kids don’t like eggplant…yet I’ll keep trying.
1 large fresh eggplant
4 shallots, diced
3 cloves garlic, crushed
1 medium tomato, diced
1 cup cooked rice
1 cup tasty cheese, grated
IN YOUR CUPBOARD
1 tablespoon olive oil
1/2 cup vegetable stock
1 teaspoon Mexican chilli powder
Preheat oven to 200 degrees Celsius.
Cut eggplants in half length ways. Use a sharp knife to score a 1 cm border around the edge. Scoop out the flesh from the eggplant, leaving a 1 cm thick shell. Place the eggplant shells on a large lightly oiled baking tray.
Finely chop eggplant flesh. Heat oil in a large non-stick frying pan over medium heat. Add garlic and shallots and cook, stirring until soft. Add Mexican powder, tomato, rice, eggplant and vegetable stock. Cook stirring for approximately 10 minutes until stock is reduced.
Add eggplant mixture to the eggplant shells, top with the tasty cheese and bake for 30 minutes or until the eggplant shells are soft and the cheese is golden.
Serve with a green side salad.