Eggplant | Bunbury Farmers Market

Parmesan Eggplant

Ingredients:
1 eggplant sliced into thin slices
2 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
3 tablespoons of olive oil blended together
Salt and pepper to taste

Method:
Brush both sides of the sliced eggplant with the olive oil and garlic mixture. Place on a tray lined with baking paper. Sprinkle with the parmesan cheese, salt and pepper. Bake in a 250° oven for 10 to 15 minutes. Serve with your choice of omelette.

Serves: 4

Note:
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Vegetarian Lasagne

Lasagne Ingredients:
Packet of Mancini lasagne sheets
Olive oil
Salt and pepper
Pinch of nutmeg

Vegetables Ingredients:
1 sweet potato, peeled
1 green capsicum
1 eggplant
2 garlic clove, crushed
2 zucchini
1 bunch of silverbeet
2 red capsicum

Tomato Sauce Ingredients:
2 garlic cloves, crushed
12 ripe tomatoes
1 onion, chopped
½ cup basil leaves

Cheese Ingredients:
1kg Borello ricotta
2 eggs
1 x 500 tub cottage cheese
1 tub bocconcinni, halved
¼ cup grated parmesan
300gm mozzarella, grated

Vegetable Method:
Thinly slice the sweet potato, eggplant, zucchini and capsicum and place on lined baking sheets. Drizzle with oil and crushed garlic and sprinkle with salt and pepper then bake at 180° for 20 –25 minutes or until browning and tender. Steam the silver beet with a ¼ cup of water until tender, and then chop roughly.

Tomato Sauce Method:
Splash olive oil in a pan and fry the garlic and onion until tender. Blend tomatoes until they are crushed and add to the pan with the basil. (you can use fresh or dried basil) Simmer until thickened.

Cheese Method:
Mix the cottage cheese, parmesan and eggs together with the bocconcini.

Assembly:
Oil a large baking dish and add a dollop of tomato sauce to the bottom. Top this with a layer of pasta followed by some vegetables and sauce, repeat this until the top layer where you finish with the cheese mixture. Sprinkle the mozzarella and a pinch of nutmeg. Bake at 180° for 45 minutes or until golden.

Method: Serves 4 – 6

Note:
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Stuffed Eggplant with Pork Mince

Ingredients:
2 medium eggplants, halved lengthways

Stuffing:
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s oregano leaves
2 x 400g tins Italian chopped tomatoes
1 cup fresh breadcrumbs
¼ cup parmesan cheese
700gm pork mince
Splash of olive oil
Salt & pepper, to season
½ cup grated Tasty cheddar for top

Cooking Method:
Preheat oven to 180°. Scoop out the flesh of the halved eggplant leaving approx 5mm of thickness in the shell then chop the remaining flesh and keep aside. In a frying pan add oil & sauté onion and garlic until soft. Add mince to the pan and season with salt & pepper. Cook for approx 5-8 mins or until the mince is cooked through. Add tomatoes, parsley and oregano. Bring to boil then add eggplant flesh and simmer till mixture has cooked through approximately 30 minutes. Remove the pan from heat, cool slightly & add all other ingredients to the mixture. Divide mixture evenly spooning into eggplant shells. Fill firmly and slightly moulded at top. Finish with grated cheddar on top. Place on an oiled baking tray & cook in the preheated oven for approx 35-40 mins until cooked through and golden on top.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: