Vegetarian Stuffed Eggplants

This delicious dinner was created with a bunch of vegetables that were seriously on their last legs, and would have seen the compost without a little creativity.

The best thing about this recipe is its versatility. You really could add/swap/drop ingredients to suit your filling desires, or what is available in your fridge & pantry.

Stuffed eggplants

Stuffed eggplants

Note* this symbol (*) indicates alternate ideas

Ingredients

2 Eggplant

1/2 head cauliflower

1 cup finely chopped greens (I used broccolini and green beans) *peppers, mushrooms, beans, chickpeas would also work great.

3-4 spring onions finely chopped

1/4 finely chopped herbs eg. parsley, coriander

1/2 cup chopped almonds *walnuts, cashews, pistachios

1/4 cup dried current (optional) *cranberries, goji

1 tsp turmeric

1 tsp cumin

1/2 tsp curry powder

Chilli (optional)

1 tsp Butter

Vegetarian Stuffing

Vegetarian Stuffing

Olive oil

S+P

Yogurt Dressing

1/4 cup greek Yogurt *vegan variation

1 tbsp finely chopped parsley *dill

2 tbsp lemon juice *pickle brine, red wine vinegar

1/2 tsp grated fresh garlic *1/8 tsp garlic powder

1/4 tsp maple syrup (optional) 

Method

  1. Pre-heat oven to 180 degrees

  2. Slice eggplants in half lengthways, and place in a large flat frying pan flesh side face down. On a low heat, cook for roughly 20-30mins or until soft, but not collapsing. Check on them regularly to ensure they are not burning.

    Once soft, remove from pan and allow to cool.

  3. Next, make the Yogurt dressing by combining all ingredients. Season and adjust to taste, then place in fridge for later.

  4. To prepare the stuffing; place cauliflower in a food processor and whiz until it turns into a rice like consistency.

  5. Using the same pan as before; heat a big lug of olive oil in the fry pan and add onions & spices until onions are soft and aromas are fragrant.

  6. Add cauliflower, vegetables and herbs into the spice mix and stir until the colour is consistent.

  7. Cook for roughly 7 minutes, ensuring it doesn’t burn. Season to taste. Then transfer mixture into a large mixing bowl.

  8. Scoop out the flesh from eggplants, then roughly chop and add to the stuffing mix.

  9. Place the pan back on a low/med heat, melt butter and toast the nuts. Be careful not to burn them. Once toasted, add them to the stuffing mix, along with currents.

  10. Prepare your eggplants, by placing them on a large baking tray lined with baking paper. Fill them up with your stuffing, moulding them firm with your fingers, then bake them until golden and crispy on the outside. Roughly 20-25mins.

  11. Serve with yogurt dressing, and a side salad.

What to do with extra stuffing mixture?

Falafels balls = Blitz with a can of chickpeas + 1 eggs, roll in flour or breadcrumbs. Fry or bake.

Veggie burgers = add cooked sweet potato, 1 tbs LSA, 1 egg, roll and bake.


Georgie Gorman