Stuffed Eggplant Recipe        

This quick and easy recipe makes for a lovely lunch. 

If you are a vegetarian than omit the bacon.  For that

hungry guest, add a slice of garlic panini or turkish

bread to the side.

Serves 4.


2 medium Eggplants, each cut in half lengthwise.
Cooking spray
2 slices of bread
1-2 tablespoons of extra virgin olive oil
4 rashers of bacon
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red capsicum
1 cup finely chopped tomato (seeded)
1 teaspoon chopped fresh oregano (dried herbs are fine too)
2 garlic cloves minced
3/4 cup crumbed feta cheese
1/4 cup chopped parsley
Salt & freshly ground pepper to taste


60 grams of rocket leaves.
1/4 cup of grated parmesan
1 tablespoons of olive oil
Punnet of cherry tomatoes


Preheat oven to 200°C.

1.  Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves,
     cut sides down, on a foil lined baking sheet coated with cooking spray. Bake for 25 min or
     until tender. Remove from oven; cool on pan for 10 minutes. Carefully remove pulp, leaving
     a 1cm thick shell. Place eggplant shells on a tray lined with baking paper ready to stuff.
     Chop the pulp removed from the eggplant and  set aside.
3.  Place bread in food processor and pulse until coarse crumbs. Drizzle breadcrumbs with olive
     oil and pulse to combine.
4.  Heat a large non-stick frypan with cooking spray and sauté onion and bacon for 3-5 min.
     Add in the chopped eggplant, capsicum, tomato, oregano and garlic; cover and reduce the
     heat simmering for 10 min stirring occasionally. Uncover and cook till any liquid evaporates,
     stirring as required. Remove from heat; stir in feta cheese, parsley, salt and pepper. Combine
     thoroughly. Spoon mixture into eggplant shells and top with the breadcrumb mixture. Place
     back in oven for 10-15min or until thoroughly heated and lightly browned.
 5.  Prepare salad by placing rocket in a bowl.  Drizzle with olive oil and then add grated parm-
      esan cheese.  Combine and then spoon onto each plate along side the stuffed eggplant. 
      Cut cherry tomatoes in half and add to salad for that final touch.