Baked Brinjals

Eggplant
Baked Brinjals

I order my vegetables online and a box is delivered each week. You don’t select what you order. This weeks box had 3 brinjals/eggplants. Hello Google and I found a recipe. Now I don’t know what size brinjals they are using or who they are feeding but their recipe called for 1/2 a brinjal per person. So I assume they used large brinjals.

The recipe also didn’t say what to do with all the vegetables, so I guessed.

My family devoured this in seconds!

Serves 4

2 Brinjals/eggplants/aubergines (1 small or 1/2 large brinjal per person)

30 ml olive oil (45 ml)

4 spring onions/green onions (I didn’t have, so I used 1 onion diced)

3 tomatoes

60 ml tomato paste

5 ml sugar/stevia equivalent

10 ml fresh parsley

10 ml fresh thyme

(10 ml dried Italian herbs)

4 large eggs

METHOD

Halve the brinjals lengthways and score the flesh (this means cut a pattern in the brinjal without going through the skin, it will be easier to scoop out later)

Heat the oil in a large pan and place the brinjals flesh side down.

Cover the pan and fry over low hear for about 10 minutes. (you might need to do this in 2 batches)

Turn over the brinjals and cook for a further 5 minutes (watch out the brinjals sweat in the covered pan, so when you turn them over they spit at you).

Remove the brinjals from the pan and scoop out (carefully, you need to keep the skin intact) the flesh.

Combine the flesh with spring onion, tomato, tomato paste, sugar and herbs.

Reheat your oil and fry the mixture for 5 minutes, season to taste (I forgot to season, but it didn’t need it).

(Place your hollowed out brinjals in a large enough greased baking dish)

Divide the stuffing between the brinjal halves.

Make a small dent in the middle and break and egg into each.

(Hopefully you read the recipe before starting it, I didn’t and suddenly discovered the stuffed brinjals need to go in to the oven).

The last line of the recipe reads. Bake in a preheated oven (no temperature mentioned) for 10 (I am assuming 10 minutes) until eggs are cooked. Serve with a salad.

(Preheat your oven to 180 C, at least that’s the temperature I chose).

I hope your family enjoys it as much as mine did.