Filled eggplant

When I was a teenager, living in Belgium,  eggplant was known as an ingredient in ratatouille or in minestrone and that was about it. Travelling around  Europe and the rest of the world I realized that eggplant is so much more than that.

The only real important rule is : eggplant needs to be well cooked. If not, your digestive system will not tolerate it.

Reading about food makes you wiser. Where the bitterness of eggplant  always asked for  salting, draining and rinsing before use, eggplants became gradually less bitter and the salting process seems less necessary.

For 2p, buy 2 medium sized eggplants (approx 600-800 grams in total. Cut the eggplants in halves and make a few incisions. Spread some oil with a brush, put in an oiled oven dish (or on baking paper) and bake 30 mins at 220°.

Remove the meat from the eggplant.

Cook 120 grams of orzo in salted water al dente.

Chop and fry 1 small red onion, 4 garlic cloves in a drizzle of olive oil. Add 2 teaspoons of dried basil. Bake and add the chopped eggplant meat.

Mix everything with the orzo, 2 table spoons of fresh parsley and 100 grams of gorgonzola dolce (love that cheese!). Taste, add pepper and salt. Fill the eggplant halves. Finish with gorgonzola and 1 thinly slices onion.

Bake in the oven at 200° for approx 30-40 mins.


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