Stuffed Eggplant

 This is a great warming fall/ winter recipe, a classical comfort food.



Stuffed Eggplant
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 2 eggplants, halved
  2. 1 large red onion
  3. 2 garlic cloves
  4. 1 dried red chili
  5. 1 tbsp olive oil
  6. Sea salt and freshly ground black pepper
  7. 1/4 cup sun- dried tomatoes
  8. 1 can red kidney beans, rinsed well and drained
  9. 1 handful cocktail tomatoes
  10. 1/2 cup tomato sauce
  11. 1 tsp ground cumin
  12. 1/2 cup almonds, peeled
  13. 1 tbsp fresh thyme
  1. Heat the oven on 400F/200C.
  2. With a spoon, scoop out the flesh of the eggplants but leave about 2" of meat all around the eggplants. Brush halves with a olive oil and salt them. Bake for 15 minutes.
  3. Meanwhile, in a food process chop onion and garlic.
  4. Heat 1 tsp olive oil in a large non- stick skillet over medium heat and sauté onion, garlic and chili for 2-3 minutes. Add cocktail tomatoes and fry until soft.
  5. Meanwhile, chop sundries tomatoes and stopped out eggplant meat in the food processor.
  6. Remove chili from pan. Add eggplant mixture together with tomato sauce, beans and cumin to the pan and cook for 10 minutes on low heat. Season with salt and pepper.
  7. Meanwhile, process almonds with 1/2 cup of water in a food processor until smooth. Add more water if it is too thick, it should have a slight runny consistency. Mix in thyme.
  8. Fill eggplant halves with the bean mixture, top with almond sauce and bake for 8-10 minutes.

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