Stuffed Eggplant

Serves 2 - 4 

Ingredients 

2 large eggplants

100g button mushrooms

¼ onion

1 cup breadcrumbs

Olive oil

Wild Fennel co. Mushroom seasoning (can use a blend of oregano, thyme, citrus peel & rosemary instead)

2 Tbsp St. Matthew – Chocolate & Manuka Chipotle

Salt & Pepper 

Parmesan (optional)

 

 

Method

Preheat your oven to 180°C.

Remove the tops and halve your eggplants horizontally. Score the flesh almost to the outside skin in a crosshatch pattern and rub with olive oil and salt. Place in the oven skin-side down and roast until softened.

Finely chop the mushrooms, onion & garlic and place in a medium heat pan with olive oil and gently fry. 

Remove your eggplants from the oven and using a spoon scoop out the insides of the leaving enough on the inside to hold together. Add flesh to the pan and cook thoroughly till eggplant starts to become translucent and most of the moisture has evaporated. Pour in 2 Tbsp of St. Matthew – Chocolate & Manuka Chipotle and mix in Wild Fennel spice mix and 3/4 your bread crumbs.

Once thoroughly combined taste and add salt and pepper to your preference.

Spoon generously into the eggplant skins. Top with remaining breadcrumbs and or parmesan and place into the oven and cook until the top is crisp.

Remove from the oven and top with parsley, serve with a seasonal green salad and our Saint Peter - Kiwifruit & Kawakawa Verde.

 


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