Prep 15 mins
Cook 40 mins
Tina is a great cook, and a great mate, and willing to share her recipes!!! this is one of my favorites!
- 2 eggplants (I use ones about the size of a large orange)
- 50 g salami (I use mild Hungarian)
- 1⁄2 cup parsley, chopped
- 2 garlic cloves
- 1 cup fresh breadcrumb
- 3⁄4 cup cheese, shredded
- 2 eggs
- 1 onion
- 2 -3 tomatoes, peeled chopped (or half a can of tomatoes)
- 1 teaspoon sugar
- 1 tablespoon oil (approx)
- 1 tablespoon butter (approx)
- salt and pepper, to taste. (can add basil too)
- Cut the tops off two medium eggplants.
- scoop out the flesh, without breaking the skin, leave about ½” flesh.
- Chop the flesh and fry in a little oil, with garlic and chopped salami.
- Add some chopped parsley (if you like parsley….I don’t) and salt and pepper.
- Stir-fry a few minutes, then throw in a cup of fresh breadcrumbs and ¾ cup shredded cheese,.
- stir another 30 seconds and take off the heat.
- Stir through 2 lightly beaten eggs.
- Using a teaspoon, stuff the eggplants, levelling the top.
- Lightly fry a med onion in a mixture of oil and butter, (not too much) when they are limp, add 2-3 peeled chopped tomatoes, (or half a can of tomatoes).
- Sprinkle with a teaspoon sugar and salt and pepper to taste. (I add basil too).
- Place the eggplants on top of the concasse and simmer gently till the eggplant is soft and slightly wrinkly. (about 30 mins).
- Check to make sure the concasse does not get too dry. Serve the eggplant cut in half, length-ways, and pour some of the concasse over.
I'm always looking for new and novel ways to make eggplant and this one IS A WINNER! The best eggplant I have had in ages. Thanks Mumma and Tina.