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    Tuesday, February 14, 2012

    Spicy Stuffed Eggplant

    Our friend Joyce is here from the States
    Last night she made this eggplant dish or dinner last night
    It was very yummy and for those who are interested, it is gluten free
    Eggplants are cheap at the moment and it is always good to have yet another way to cook them.

    By the way, here's another use for cooked rice
    Of course if you don't have leftovers, just cook the rice anyway
    The Sriracha Sauce, which is possibly foreign to many, was recommended by Kalyn Denny of Kalyn's Kitchen Thank you Kalyn.
    Click here to get some inspiration. It is a great blog.
    Anyway it is an excellent hot sauce.
    I assumed that you can't buy it here, so I asked Joyce, to bring me some from the States.
    The day she arrived, we took a trip to the local Chinese green grocer .
    Joyce was poking around the store and guess what she found... a bottle of the Sriracha sauce.
    So you can buy it here in New Zealand . Hooray.
    But I digress
    So here you go.
    This is enough for 4 people
    1 eggplant per person
    Olive oil

    1 red Onion finely chopped
    1 tbs Olive oil
    500 gms mince
    2 stalk Celery finely sliced
    1/2 can crushed tomatoes
    1 Tsp Oregano
    1 Tsp ground Cumin
    8 leaves Fresh basil sliced
    sea salt and freshly ground pepper

    Parmesan cheese. grated to cover


    50 gms feta cheese crumbled
    Sea salt and freshly ground black pepper
    1 tsp Sriracha Hot Chili sauce (or any hot sauce that takes your fancy)


    1/2 cup cooked white rice

    Heat oven to 180C
    Cut eggplant in half lengthwise
    Lightly Oil
    Place on a baking sheet and bake till just tender
    Remove and then when cool enough to handle, scrape out the flesh
    Reserve the shells for stuffing
    Mix the flesh with feta and the Sriracha hot sauce
    Season to taste and set aside

    For the mince
    Sauté the onion in olive oil in a medium hot pan
    Add mince and sauté till brown
    Add celery
    Season with S&P
    Add oregano, cumin and basil
    Add crushed tomatoes and cook for 5-10 minutes

    Time to assemble
    Lay the empty eggplant shells on a lightly greased tray
    Mix all the components together
    The mince
    The eggplant mix
    And the rice

    Pile into the shells
    Cover with grated Parmesan
    And bake for about 15-20 minutes
    I only thought to take the picture, when I was halfway through my dinner.
    That plate was clean as, not long after.

    Delicious

    1 comment:

    Kalyn said...

    How fun, and I am so happy to hear that you like the Sriracha and can get it there!