Stuffed Eggplants

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 1-2 people

Cooking oil or butter

1 eggplant

1 onion or shallots

1 mushroom

1 green chilli

1 red capsicum

2 garlic cloves

1 tbsp soy or tamari sauce

3 tbsp water

1 cup grated cheese

1/4 cup panko breadcrumbs

Parsley for serving


  1. Turn oven on 180
  2. Spoon out the flesh and put aside in a bowl
  3. Put soy/tamari sauce in the eggplants and put them on a tray
    for baking later.
  4. Chop the vegetables in small pieces with the eggplant flesh
  5. Add onion in a pot or frypan of oil and cook 3 mins
  6. Add the eggplant flesh, capsicum and garlic and cook for 2 mins
  7. Add remaining vegetables and cook for another 2 mins.
  8. Take off heat.
  9. Add the tomatoes, tomato paste, salt and pepper. Stir well and let it cool down
  10. Meanwhile, roast the eggplant halves in the oven for 10 mins
  11. Take eggplants out, cool down then stuff the vegetable mixture in the eggplants
  12. Mix the crumbs with salt, oregano or herbs, chopped nuts (to make it crunchy) and cheese
  13. Add the crumbs on top of the eggplants
  14. Roast in the oven for 20-25 mins
  15. Put under a grill to brown the crumbed top
  16. Serve with fresh parsley sprinkled on top

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