Stuffed eggplant

by LocalTable 7 February, 2019 0 comment

Eggplants are on! It’s another polarising vegetable, isn’t it? I grew up on a very Anglo diet and never heard of or saw an eggplant until I was… I dunno… an adult at least.

That makes eggplant a challenge for me. But I have friends who lurrrve eggplant, so help is close at hand. While I’m still working eggplant out, Kat is all over it and put this little beauty of a dish together this week. It even includes fennel… another of those polarising vegetables. Double winning!

Unlike eggplant, I really don’t understand why fennel is so controversial. It’s the most marvellous thing. I only discovered it within the last five years. I was dubious at first, but now I’m mad for it. Raw or roasted, I just love it.

If you’re still on the fence about either veg, this is a great recipe to try. Not the prettiest dish, but certainly delicious!

Stuffed eggplant

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 2 medium to large eggplants, topped
  • 2 tablespoons plus 1 extra teaspoon extra virgin olive oil
  • 1 fennel bulb, thinly sliced
  • 1 teaspoon dried or a small handful of fresh oregano
  • 1 teaspoon dried or small handful of fresh thyme
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1 can white or cannellini beans, drained and rinsed
  • 10 to 15 cherry tomatoes, sliced in half
  • 1 tablespoon balsamic vinegar
  • Freshly chopped parsley to garnish

Instructions

  1. Preheat the oven to 200ºC.
  2. Line a baking tray with baking paper.
  3. Slice the eggplants lengthwise, score the flesh in a diamond pattern, without poking through the skin.
  4. Brush 1 teaspoon of the oil on each eggplant half and place them cut side down on the baking paper. Bake for 30 minutes, or until the eggplant is tender.
  5. In the meantime, heat 1 tablespoon of the olive oil in your favourite frying pan.
  6. Add the fennel, oregano, thyme, garlic and salt and cook over medium to high heat for 5 minutes, until it starts to caramelise.
  7. Add 1/2 cup of water and continue cooking for another 5 minutes, until the fennel starts to soften.
  8. Add the beans, cherry tomatoes and balsamic vinegar and cook for an additional 5 minutes.
  9. Top the roasted eggplant with the fennel and white bean mixture, sprinkle with the parsley and serve warm.

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