Baked Eggplant

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READY IN: 55mins
Recipe by Wendys Kitchen

From Real Living Magazine

Ingredients Nutrition


  1. 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.
  2. Remove from heat and add the pine nuts and currants, mixing through to combine. Remove mixture from pan and set aside.
  3. 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.
  4. Place the eggplant halves cut-side up in an ovenproof dish. Fill each with mixture. Pour tomato sauce over top.
  5. Bake in oven at 180°C for 30-40 minutes. Serve with a green salad.

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