I absolutely love eggplants and discovering new ways I can incorporate them into my meals. A few weeks ago my boyfriend and I got stuffed eggplants at a restaurant and since then I have been thinking of ways I could recreate something similar at home. The original recipe inspiration was vegetarian, however, we had some pork mince in the fridge so I thought I would experiment with it! I am so happy with this recipe and thrilled to be sharing it with you. It is one that can be made and kept in the fridge overnight for an easy dinner the following night. It also makes for a great lunch the next day. I really hope you give this one a go, and if you do please take a picture because I would love to see!
RECIPE (Serves 6)
3 large eggplants
3 tbsp olive oil
½ red onion, diced
½ cup buckwheat flour
1.5 kg pork mince
1 tbsp Italian seasoning
Cut the eggplants in half lengthways.
Scoop out the flesh of the eggplant and place in a bowl.
Line a baking tray with paper and lay out the eggplant shells. Place to the side.
In a large saucepan heat up the three tablespoons of olive oil. Add the onion.
Once the onion has become aromatic add the flesh of the eggplant and a sprinkle of salt.
Sauté the eggplant until it is cooked all the way through and is lightly golden.
Set aside to cool.
In a large bowl mix together the buckwheat flour, eggs, pork mince, Italian seasoning, a pinch salt and cooled cooked eggplant.
Place 1 cup of the mixture into each of the eggplant shells. At this point you can also sprinkle some cheese over the top.
Bake in a 180C oven for 35 minutes or until the pork is completely cooked through.