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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Real Living Magazine Ingredients:
8 finger eggplants, cut in half lengthways |
olive oil (for frying) |
1 onion, finely chopped |
1 cup fresh breadcrumb |
salt and pepper |
2 tablespoons pine nuts |
1 tablespoon currants, softened in water and drained |
1 cup tomato sauce (home made or store bought) |
Directions:
1. Scoop out some of the flesh from the eggplants and set aside. Fry the onion in a splash of olive oil and add the eggplant flesh, breadcrumbs and season to taste.
2. Remove from heat and add the pine nuts and currants, mixing through to combine. Remove mixture from pan and set aside.
3. Heat 2tbsp oil in pan; add the eggplant halves and fry gently until softened, keeping their shape intact. Remove from pan and drain on paper towel.
4. Place the eggplant halves cut-side up in an ovenproof dish. Fill each with mixture. Pour tomato sauce over top.
5. Bake in oven at 180°C for 30-40 minutes. Serve with a green salad.
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