Savory Baked Eggplant With Herb Stuffing Recipe

About this recipe

This hearty baked eggplant dish features a flavorful stuffing made with sautéed onions, parsley, and a creamy mushroom base. Perfect for a satisfying eggetarian dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 125G Daylesford Organic Brandy Butter
• 200G All Things Butter Unsalted Butter
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Kikkoman Soy Sauce
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Cut the top off the eggplant lengthwise and scoop out the inside, leaving about 1/2 inch around the sides and bottom to form a shell.
2. 2. Chop the scooped-out eggplant flesh and boil it in salted water until tender, about 5-7 minutes. Drain completely and set aside.
3. 3. In a skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of finely chopped onion and sauté until translucent, about 3-4 minutes.
4. 4. Stir in 3 tablespoons of chopped parsley and the boiled, chopped eggplant flesh. Cook for 2 minutes, then mix in 1 can of coconut milk. Season with 1 teaspoon of salt and 1 teaspoon of soy sauce.
5. 5. Gradually add 1 cup of crumbled panko breadcrumbs to the mixture, stirring until it reaches a stuffing-like consistency.
6. 6. Spoon the stuffing mixture back into the eggplant shell, mounding it slightly. Sprinkle the top with an additional 1/4 cup of crumbled panko breadcrumbs and dot with 1 tablespoon of butter.
7. 7. Place the stuffed eggplant on a baking sheet and bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the top is golden and the filling is heated through.
8. 8. Remove from the oven and let cool for 5 minutes before serving. Enjoy your savory baked eggplant!