Need I say more?! Oh these are goooood! Just like a little mini quiche tucked into nice little eggplant shells just beggin' to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it's served at room temp. A hearty fill for the vegetarians out there. Thanksgiving staple at our house:Stuffed Eggplant Recipe
Serves 4
Ingredients:
4 eggplants
3 Tablespoons olive oil, plus extra for brushing
1 onion, chopped
1 celery stalk, chopped
3 red or green bell peppers, halved, seeded & chopped
4 ripe tomatoes, diced
2 eggs, lightly beaten
3 Tablespoons Parmesan cheese, freshly grated
salt & pepper
Method:
Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. Chop the flesh & save the shells. Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
Brush an ovenproof dish with olive oil.
Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish. Sprinkle with Parmesan and bake until golden & bubbling!
Remove from the oven and let cool.
Serve cold/at room temperature.
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