VEGETARIAN, VEGAN, DAIRY FREE, GLUTEN FREE
This simple recipe is packed full of flavour and goodness. It makes a great side dish, otherwise, if you’re looking for a meat-free recipe or just love eggplants as much as I do, it can be enjoyed as a main.
Nutrition Information
If you struggle to get five serves of vegies into your diet each day, this recipe is sure to help. Stuffing vegetables with other vegetables is a delicious and easy way of increasing the number of vegies on your plate – try zucchini, capsicum, mushroom, tomato or sweet potato. You can serve your stuffed vegetables with leafy greens to add even more vegies to your diet.
Ingredients
Makes 1 serve (as a main):
1 eggplant
Extra virgin olive oil
1 clove garlic (finely sliced)
1/2 red onion (finely sliced)
1/2 cup cherry tomatoes (quartered)
Juice of 1/2 lemon
1 tablespoon pomegranate molasses
Seeds from 1/2 pomegranate
1/3 cup parsley
Method
1. Preheat the oven to 220°C
2. Slice the eggplant in half, lengthways
3. Run a knife around the edge of the eggplant, around 1cm deep and use a spoon to scoop out the flesh and set aside
4. Drizzle the eggplant shells with olive oil and season with salt and pepper
5. Place the eggplant shells on a baking tray, cover with foil, and place in the oven to roast for around 20 minutes, or until softened
6. Roughly chop the eggplant flesh
7. Heat a tablespoon of olive oil in a saucepan over medium-high heat
8. Add the garlic and onion and stir until softened
9. Add the eggplant flesh, along with a tablespoon of olive oil, and cook through
10. Remove from the heat and stir through the cherry tomatoes, lemon juice and pomegranate molasses
11. Remove the eggplant shells from the oven and fill each with the eggplant flesh mix
12. Place the filled shells back in the oven without foil and cook for a further 20 minutes
13. Remove from the oven and top with the pomegranate seeds and fresh parsley
Tips & Tricks
Try drizzling each eggplant half with a tablespoon of tahini for extra flavour.
