Get your daily dose of vegetables without making things boring with this baked eggplant. Combining onions, zucchinis, tomatoes and more, its cute presentation will get you hungry if the smell of its flavours don’t.
- 2 large (900 g) eggplants
- 1 tsp sea salt flakes
- 2 tbsps extra virgin olive oil
- 1 medium (150 g) brown onion, chopped
- 1 clove garlic, crushed
- 1 tsp finely chopped fresh rosemary
- 2 medium (240 g) zucchini, chopped
- 4 large (400 g) Roma tomatoes, chopped
- 1 tbsp shredded fresh basil
- 1 bunch rocket
- 250 g tub cherry bocconcini
Preheat oven to 180 C (160 C fan-forced). Line an oven tray with baking paper.
Cut the eggplants in half lengthways. Cut a 1 cm border around the edge of the eggplant flesh, then score the cut surfaces with a deep criss-cross pattern. Using a large spoon, scoop out the eggplant flesh, leaving the 1 cm shell. Chop the flesh finely; transfer to bowl, sprinkle with the salt and stand for 10 min.
Meanwhile, heat the oil in a deep-sided frying pan over medium heat. Cook the onion, garlic and rosemary, stirring, until onion is soft and lightly golden. Add the zucchini and tomato. Reduce heat to low and simmer, uncovered, for 5 mins.
Meanwhile, squeeze chopped eggplant of any excess liquid. Add eggplant to the tomato mixture and cook for a further 5-10 mins or until the excess liquid has evaporated. Season to taste, then stir in the basil.
Place the eggplant shells on the prepared tray. Fill with the vegetable mixture.
Bake for about 45 mins or until the shells are tender.
Serve with rocket and bocconcini.
Not suitable to freeze or microwave.