Stuffed Eggplant
Stuffed Eggplant
Print recipe
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Total time | 40 minutes |
| Dietary | Vegetarian |
| Meal type | Side Dish |
| Chef Duminda | Chef Duminda |
Ingredients
- 2 Eggplants
- 1 Chow chow
- 50g Red Cabbage
- 2 Onions
- 1 clove Garlic (Chopped)
- 50ml Fresh Cream
- 1 Tomato (Diced)
- Dill Leaves
- Coriander Leaves
- 1 teaspoon Lymol
- Salt
- Pepper
- Oil
Directions
| Step 1 | |
|
Cut the eggplant in half and place a couple of deep cuts on it and coat it with oil and bake for 20 minutes in medium heat. |  |
| Step 2 | |
| Meanwhile cut all vegetables into small cubes | |
| Step 3 | |
|
Once the eggplant is baked, allow to cool and scope the middle of the eggplant into a bowl |  |
| Step 4 | |
|
Now into a pan and a little oil and sauté the onions and garlic follow by the cubed vegetables for 3 to 4 minutes |  |
| Step 5 | |
|
Add in the scooped eggplant and mix well |  |
| Step 6 | |
| Now add in dill leaves, to enhance the flavor and the fresh cream and mix well | |
| Step 7 | |
|
Season with LYMOL, salt and pepper |  |
| Step 8 | |
|
Allow the mixture to cool and fill it into the egg plant shell |  |
| Step 9 | |
|
Garnish with tomato, dill and coriander leaves and serve |  |
