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Ingredients:
3 Small Eggplants
2 Green Peppers (Diced)
85ml Olive Oil
Salt & Pepper
2 Medium Onions (Chopped)
2 Cloves Garlic (Minced)
1 Tablespoon Chopped Parsley
4 Medium Tomatoes (Chopped)
Topping:
1 Cup Chopped Walnuts
3 Tablespoons Wheatgerm
½ Cup Grated Parmesan Cheese
40ml Melted Butter
Cream
Method:
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Cut the eggplants into halves lengthwise and carefully scoop out the flesh (Don't scoop too close to the skin).
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Dice the scooped flesh into large pieces.
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Saute the scooped eggplant pieces and the peppers in half the oil until the eggplant begins to soften.
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Season to taste with salt and pepper.
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Divide the mixture into six equal portions and press into the six eggplant skins.
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Heat the rest of the oil and saute the onions and garlic until the onions are transparent.
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Add the parsley and tomatoes and mix well.
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Cook over a low heat for 10 minutes.
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Spoon the mixture over the six eggplants and press down.
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Mix together the chopped walnuts, wheatgerm and Parmesan cheese.
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Add the melted butter and enough cream to make a soft paste and spread on top of each eggplant halves.
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Put the eggplant halves in a buttered shallow baking dish and bake in a 180°C oven for 45 minutes.
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