Mediterranean Stuffed Eggplant
Serves – 4
- 2 medium sized eggplants
- 1 tin lentils (420g) – drained and rinsed
- 6 small white button mushrooms – finely diced
- 2 cloves garlic – crushed
- 1 punnet cherry tomatoes – halved
- 100g pitted Kalamata olives – halved
- 1 tbsp. extra virgin olive oil
- 1 tbsp. balsamic vinegar
- 1/2 cup fresh parsley – finely chopped
- 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1 heaped tsp. dried oregano
- Salt – to taste
- Pepper – to taste
- 1 lemon – juiced
Pre-heat oven to 200 degrees Celsius. Slice each eggplant lengthways, scoop out the flesh, leaving enough around the edges. Finely dice the remaining eggplant flesh and place aside.
Drizzle with a small amount of olive oil, season with salt + pepper and place on a lined baking tray to cook for approx. 25 minutes until it has softened and is golden.
Whilst the eggplant is baking, in a medium saucepan, add olive oil and garlic and cook until fragrant. Add the cherry tomato halves, let soften and press down slightly with your wooden spoon/spatula to release the juice. Add the diced mushroom and eggplant to the pan and cook until soft.
Add the lentils, olives, paprika, cayenne pepper, balsamic and parsley and stir through until warmed.
Spoon the mixture between the cooked eggplant halves. Sprinkle with extra fresh parsley and serve with slices of lemon.
Based in Sydney, Australia, I have recently graduated as a Nutritionist from the University of Wollongong, completing my Bachelor of Nutrition Science (BNutSci) in 2019.
I am now completing my Master of Nutrition and Dietetics (also at UOW) to graduate as an Accredited Practicing Dietitian (APD) in 2021.
I am a passionate foodie who loves to cook, bake, learn and educate others.
My favourite foods include sushi, chocolate and avocado. I love cats, yoga, baking, and my friends. I have particular interests in digestive health, adolescent nutrition and women’s nutrition.