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–+ servings

Baked Brinjals

Adrienne Bogatie
I order my vegetables online and a box is delivered each week. You don’t select what you order. This weeks box had 3 brinjals/eggplants. Hello Google and I found a recipe. Now I don’t know what size brinjals they are using or who they are feeding but their recipe called for 1/2 a brinjal per person. So I assume they used large brinjals. The recipe also didn’t say what to do with all the vegetables, so I guessed. My family devoured this in seconds!
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Course Main Course
Servings 4 People

Ingredients
  

  • 2 Brinjals/eggplants/aubergines 1 small or 1/2 large brinjal per person
  • 30 ml olive oil 45 ml
  • 4 spring onions/green onions I didn’t have, so I used 1 onion diced
  • 3 tomatoes
  • 60 ml tomato paste
  • 5 ml sugar/stevia equivalent
  • 10 ml fresh parsley
  • 10 ml fresh thyme
  • 10 ml dried Italian herbs
  • 4 large eggs

Instructions
 

  • Halve the brinjals lengthways and score the flesh (this means cut a pattern in the brinjal without going through the skin, it will be easier to scoop out later)
  • Heat the oil in a large pan and place the brinjals flesh side down.
  • Cover the pan and fry over low hear for about 10 minutes. (you might need to do this in 2 batches)
  • Turn over the brinjals and cook for a further 5 minutes (watch out the brinjals sweat in the covered pan, so when you turn them over they spit at you).
  • Remove the brinjals from the pan and scoop out (carefully, you need to keep the skin intact) the flesh.
  • Combine the flesh with spring onion, tomato, tomato paste, sugar and herbs.
  • Reheat your oil and fry the mixture for 5 minutes, season to taste (I forgot to season, but it didn’t need it).
  • (Place your hollowed out brinjals in a large enough greased baking dish)
  • Divide the stuffing between the brinjal halves.
  • Make a small dent in the middle and break and egg into each.
  • (Hopefully you read the recipe before starting it, I didn’t and suddenly discovered the stuffed brinjals need to go in to the oven).
  • The last line of the recipe reads. Bake in a preheated oven (no temperature mentioned) for 10 (I am assuming 10 minutes) until eggs are cooked. Serve with a salad.
  • (Preheat your oven to 180 C, at least that’s the temperature I chose).
  • I hope your family enjoys it as much as mine did.
Keyword Baked, Brinjals, Eggplant
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