Tuesday, December 17, 2013

Stuffed Eggplants

Well, there's been a pretty long hiatus on the food blogging front for me, but in my defence it's harder to find time when I don't have a desk job, plus finishing the PhD was exhausting. But it's over now and I'm determined to write once a week, on my day off. It's not like I've not been cooking, in fact I've got a couple of new things up my sleeve. Today's post is one of them, a meal I first tried a couple of months ago and now have almost every week. It's healthy, cheap, easy and fast. Plus I've always wanted to enjoy eggplant because it's so pretty and purple, but I just never liked it that much. Cooked this way they are really delicious.

Stuffed Eggplants
(serves 4)

2 large eggplants
2 tablespoons butter
8 medium sized button mushrooms, sliced
1 brown onion, diced
4 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 teaspoons italian herbs
1/2 cup breadcrumbs
1 bunch asparagus, chopped
small handful chopped olives
3 tablespoons tomato paste
400g can tuna
1/2 cup grated cheese

First, cut the eggplants in half lengthways, rub with oil and bake at 200 degrees celsius until the skins have darkened and the flesh is soft - check this by gently poking a fork into the centre of one of them.

While the eggplants cool, melt the butter in a large pan and then saute the mushrooms, onion and garlic with vinegar, sugar and herbs until soft.

Continue to cook the mushrooms and onion on a low heat while you carefully take the flesh out of the eggplants. Use a sharp knife to cut out the centre of each eggplant half, leaving about a centimetre inside the skin. Use a spoon to scoop the flesh out. It should be soft enough to mash up with a spoon on a small plate.

Add the mashed up eggplant to the mushroom/onion mixture, along with the remaining ingredients except the cheese. Cook on medium heat, stirring, until the asparagus has turned bright green. Then remove from the heat, season with salt and pepper and spoon into the eggplant halves. Sprinkle with grated cheese and bake at 200 degrees celsius until  the cheese has melted.