Recipe Categories
Vegetables & Salads :: Stuffed Eggplant
3 eggplant
125g mushrooms, finely chopped
2-3 spring onions, sliced
1 egg yolk
3 tsp olive oil
1 Tbsp cottage cheese
1 large tomato, peeled, seeded & chopped
1 handful finely chopped parsely
Juice of 1 lemon
Salt & pepper
Wash eggplant and lay them in ungreased baking tray. Oven roast at 190C for 50-60 mins until tender. Turn once or twice. When cool cut into ½ lengthwise, scrape out pulp saving skins for shells. Chop pulp
Gently fry mushrooms and spring onions with no fat until lightly browned.
Whip egg yolk with 1tsp of olive oil, then beating continuously gradually add rest of oil until you have thick paste. Press cottage cheese through a fine sieve and put all ingredients together. Pile mixture into eggplant shells and reheat in a moderate oven for 20 mins.
Other Vegetables & Salads recipes: Corn Fritters with Avocado Salsa, Pepper Salad, Mediterranean Couscous Salad, Stuffed Eggplant, Asparagus & Green Bean Stirfry, Mushrooms in Garlic, Spicy Spinach with Yoghurt, Tomato Flan, Spanakopita, Roast Vegetable Tarts with Blue Cheese, Warm Pumpkin, Feta & Spinach Salad
