Baked Eggplant
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
directions
- Scoop out some of the flesh from the eggplants and set aside. Fry the onion in a splash of olive oil and add the eggplant flesh, breadcrumbs and season to taste.
- Remove from heat and add the pine nuts and currants, mixing through to combine. Remove mixture from pan and set aside.
- Heat 2tbsp oil in pan; add the eggplant halves and fry gently until softened, keeping their shape intact. Remove from pan and drain on paper towel.
- Place the eggplant halves cut-side up in an ovenproof dish. Fill each with mixture. Pour tomato sauce over top.
- Bake in oven at 180°C for 30-40 minutes. Serve with a green salad.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.