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Stuffed Eggplant Recipe

Healthy Mediterranean Food

This Mediterranean Stuffed Eggplant Recipe - also known as Aubergine - is an old favorite of ours, mainly because it is so versatile. You can serve as a light lunch, a tapa, or double up the quantities and you have a satisfying main course, or healthy supper.
Serve it with a fresh salad or just on its own. The slightly spicy and aromatic flavor is complimented by the crunchy golden Parmesan topping. It's delicious and better still, it's good for you.

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Stuffed Eggplant Recipe
Ingredients for Four People

Two plump eggplants (aubergines)
A 16oz. can of chopped tomatoe

One medium onion - finely chopped
One clove of garlic - finely chopped
1lb.minced chicken breast or
1lb.finely cubed sweet potato for the Vegetarian version
Two cloves
A 1" piece of cinnamon stick
One teaspoon of cumin seeds
One teaspoon of black peppercorns
One piece of star anise
1oz. Finely grated Parmesan cheese
1oz. Breadcrumbs
4oz. Tub of Greek yogurt
1 Bunch of parsley - chopped
1 Cup/half a pint of chicken stock
Extra virgin olive oil
Salt

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Stuffed Eggplant Recipe Method

OK - First roll eggplants in some of the olive oil, place in a good quality roasting tray and bake in the oven at 350ºf/175ºc for about 45 minutes - turning once.
Remove from the oven and leave to cool.
Now - make the stuffing.
Fry the onion in olive oil in a pan for about 5 minutes - add the chicken or sweet potato, and continue frying for ten minutes stirring all the while.

Reduce the heat and add the garlic stirring for a further few minutes
Then add the tomatoes and stock.
Toast your spices in a dry pan and pound them in a pestle and mortar - I keep a small coffee grinder for this job.
Add the ground spices to the stuffing and cook until almost all the liquid has been absorbed.
Split the eggplants lengthways and scoop out the soft flesh, being carefull not to break the skin.
Chop and add to the stuffing.
Adjust for seasoning.
Pile the stuffing into the aubergine skins - add a spoonful of Greek yogurt and top with the breadcrumbs and Parmesan.
Bake in a hot oven at 400ºf/200ºc for about fifteen minutes - until golden brown. Plate up - sprinkle with parsley and serve.