Herb & Tomato Stuffed Eggplant
Rustic, Earthy, and just plain delicious.
This seemingly daunting vegetable is also technically a fruit, but once you crack the mysteries of this nightshade gem you’ll never pass by that gorgeous aubergine skin again without picking up enough for dinner.
I serve this meal with a small portion of parmesan & herb chicken tenders for that added bit of protein, but let these beautiful veggies shine as the main dish!
— CFG
Ingredients:
4 small eggplant
1/4 cup olive oil, plus 2 tbsp
1 large onion, thinly sliced
4 cloves garlic, minced
1 large can of plum tomatoes (796ml), roughly chopped
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 cup fresh flat-leaf parsley, chopped, plus a sprinkling for garnish
2 tbsp fresh mint, chopped
Greek yogurt (for serving)
Lemon (optional)
Sea salt & ground pepper to taste
Directions:
Preheat oven to 400°F. Prepare a large baking sheet by lining it with parchment paper.
Find the natural resting position for each eggplant, then slice off a thin piece of flesh on the underside to make a flat surface — this will ensure the vegetable doesn’t roll around.
Place the eggplants on the baking sheet and make a lengthwise incision into the center of the vegetable, being sure not to cut all the way through. Drizzle 2 tbsp of olive oil over the vegetables. Next, transfer the tray of eggplant to the oven and roast until the outer skin shrivels and the inner flesh is near fully tender (~30 min).
Remove from the oven and drain away any excess liquid from within each vegetable. Set aside.
As the eggplants are roasting, warm 2 tbsp of olive oil in a large skillet/pan. Add in 4 minced garlic cloves and 1 large, thinly sliced onion. Cook on medium heat until the onions have become translucent and started to brown.
To the skillet/pan add 1 large can of roughly chopped plum tomatoes, 1/4 tsp of cinnamon, 1/2 tsp of cumin and stir completely. Add salt and pepper to taste. Remove from heat and stir in 1/2 cup of chopped flat-leaf parsley and 2 tbsp of chopped mint.
Fill the eggplants with the tomato/herb mixture and drizzle with the remaining 2 tbsp of olive oil. Sprinkle each with a pinch of sea salt.
Cover the baking tray with aluminum foil and transfer back to the oven, cooking until vegetable is fork-tender (~40 min)
Plate with a dollop of Greek yogurt and fresh squeeze of lemon. Sprinkle a garnish of parsley on top.
Serve and enjoy!
