Stuffed eggplants for Dinner
This recipe is a great idea for when you have guests over because it cooks all by itself in the oven until you want to sit down at the table.
Most kids hate them and I cannot blame them. It’s kind of a weird vegetable, pear-shaped and almost black in colour. The fleshy and slightly spongy texture is what Zoe and Noah don’t like about it. It may also taste bitter if you don’t apply some simple solutions to ensure a less bitter vegetable.
- Slice 3 eggplants in two halves.
- Sprinkle salt over the slices.
- Leave to sit for half an hour with the salt on the flesh.
Buy younger, smaller and firm eggplants. When the pips are the same colour as the flesh, the eggplant is not bitter. As soon as the seeds are brown, the bitterness will have set in.
Now, about stuffing them: It’s really the easiest recipe ever! I just grated a granny smith apple using the small slots so it became as fine as puree. Then I mixed the apple with some diet feta cheese and freshly ground black pepper.
I preheated the oven to 180°-200° degrees, removed the salt from the eggplants by washing it off and scooped out the middle part of the vegetables. Then I stuffed the boat shaped eggplants with the cheese filling I had prepared and spread them onto a baking sheet. I cooked them for about 30 minutes and you know what? Our guest Yasmin who thought she didn’t like eggplant said she loved it and asked for the recipe. So here it is sweetie