Middle Eastern stuffed eggplants
The fresh, herby yoghurt dressing paired with the spicy, nutty and savoury flavour of the stuffing in a crispy eggplant skin is just magic.
- 2 large eggplants
- ½ head (about 200g) cauliflower florets
- 300g mushrooms, sliced
- ½ cup walnuts
- 1 brown onion, diced
- ½ cup dried cranberries
- ½ tsp salt
- 1 ½ tsp cumin
- ¾ cup coconut yoghurt
- 1 tablespoon fresh mint, chopped
- 1 tbs fresh coriander, chopped
- ½ lemon, juiced
- 1 tsp maple syrup
- ½ tsp garlic powder
- 1 tbs each coriander and mint
- 1 pomegranate
- 2 tbs pine nuts, toasted
- 1 lime, quartered
- Pre-heat oven to 180°C fan forced. Slice eggplants lengthways and scoop out the flesh, saving it for the stuffing.
- Place halves skin-side down on a baking paper-lined tray. Bake in the oven for 20 minutes while you prepare the rest.
- To make the stuffing, add the saved eggplant flesh, cauliflower florets, mushrooms and walnuts to your food processor and pulse until you get a rice-like consistency.
- Heat a non-stick frypan. Combine the eggplant mixture, diced onion, cranberries, salt and cumin in a frypan. Cook mixture over low heat for about 20 minutes, stirring every few minutes.
- Remove the eggplant skins from the oven and stuff the eggplants with the cooked mixture. Return to the oven to bake for a further 30 minutes.
- Combine dressing ingredients in a small bowl and whisk together. Once the eggplants are done, drizzle with yoghurt dressing and scatter with extra fresh herbs, pomegranate seeds and toasted pine nuts. Serve with a few wedges of lime.
This recipe is an edited extract from Whole by Harriet Birrell ($50, Hardie Grant Media).