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Stuffed eggplant




Source of Recipe


adapted from Hare Krishna recipe book


Recipe Introduction


The original recipe contained no garlic or onion but was seasoned with "hing"


List of Ingredients




6 eggplants
olive oil (a lot)
3 cloves garlic
1 tin crushed tomatoes (400g)
3 tbsp tomato paste
pinch dry basil or fresh basil leaves as desired
squeeze of lemon
1 large onion, chopped
3 small zucchini, chopped
1 1/2 cups breadcrumbs
oregano (fresh or dried)
salt and pepper
mozzarella cheese (grated or sliced)

Recipe



Cut eggplants in half lengthways. Deep fry (covered, on low) in at least an inch of oil for 15-30 minutes per side until very very soft.

Set aside.

In a saucepan soften garlic in 1 tbs of the eggplant oil. add 1 tin crushed tomatoes, 3 tbs tomato paste, fresh or dried basil to taste and a squeeze of lemon.

In a pan fry onion in 6 tbs eggplant oil. add zucchini and cook 4-5 minute until softened.Add oregano to taste and breadcrumbs making sure it all mixes through and starts clumping together. Season well with salt and pepper.

Use your hands (or a spoon for the squeamish) to squash handfulls of breadcrumb mixture onto the eggplant. Top with a slice (or handful) of cheese per eggplant. Drizzle over generous amounts of tomato sauce (in a baking tray)

Place in a 180C oven 15 minutes or until cheese melted and smells good. Serve with a fresh green salad rich in leaves.