The Luminous Kitchen

a foodie site ...from down under. Dedicated to real + good food [share] [savour] [enjoy]

  • Home
  • About
  • Recipes
  • Work With Me
  • Get In Touch
  • Online Workshop

Stuffed Eggplant

February 17, 2016 By Jo Anderson 3 Comments

Stuffed Eggplant || The Luminous Kitchen

I know this is a food blog and I should be using super exciting words to describe this dish to entice you, but I just put Marley down to sleep after a particularly challenging day and my brain is evading me right now. What I can say is that this is a really easy, practical, satisfying vegetarian dinner that doesn’t take much thought or effort and I find it perfect for nights like these to fill up my cup with nourishing food that at least makes me feel like I’m winning at something. Mama hood is a ride thats for sure. So wether you’re a depleted mama or you just want a tasty veggie weeknight meal in the bank – this recipe is the go.

Stuffed Eggplant || The Luminous Kitchen

So I’m going to take my dinner and sit at the table, take a deep breath, enjoy it and know that tomorrow is another day, a clean slate and a chance to try a little harder.

Stuffed Eggplant || The Luminous Kitchen

Stuffed Eggplant || The Luminous Kitchen

Stuffed Eggplant || The Luminous Kitchen

Stuffed Eggplant || The Luminous Kitchen

5.0 from 1 reviews
Stuffed Eggplant
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Author: The Luminous Kitchen
Serves: Serves 2
Ingredients
  • 1 eggplant
  • 2 Tbls olive oil
  • 1 onion, diced
  • 6 button mushrooms, diced
  • 1 courgette, diced
  • 1 can tinned lentils
  • juice and zest of 1 lemon
  • salt and pepper
  • 2 Tbls smooth ricotta
  • 2 Tbls crumbled feta
  • 1 Tbls parsley
Instructions
  1. Preheat the oven to 200C
  2. Slice the eggplant in half. Brush with olive oil and place on a lined baking tray in the oven and bake for 30 minutes until tender.
  3. In the mean time heat a large pan over medium heat. Add a little olive oil and saute the onions for 5 minutes, then add the mushrooms and diced courgettes and continue to saute until all the vegetables are tender.
  4. Add the lemon juice and zest and season with salt and pepper.
  5. When the eggplant is ready, remove from the oven and scoop the flesh out leaving enough for the eggplant to retain it's shape. Add the scooped eggplant flesh to the pan with the rest of the vegetables.
  6. Add the ricotta and tinned lentil and mix through.
  7. Spoon the mixture evenly into each eggplant half. Top with crumbled feta and return to the oven for 10 minutes.
  8. Serve with chopped parsley.
3.2.2807

 

Stuffed Eggplant || The Luminous Kitchen

 

There was an issue loading your timed LeadBox™. Please check plugin settings.
There was an issue loading your exit LeadBox™. Please check plugin settings.
  • Tweet
  • Email
  • Print

Related

Related Posts via Categories

  • Creamy Red Thai Lentil and Chickpea Curry
  • Easy Harissa Veggie Bowl
  • Eggplant Parma with Cauliflower “Cheese”
  • Slow Cooked Beef Stew with Ricotta Basil Dumplings
  • Gluten Free Calamari with Garlic Aioli
  • Behind the Scenes of a Food Shoot : Beetroot Soup
  • Crispy Skinned Salmon with Chermoula Sauce
  • Baked Falafel Pockets with Tzatziki
  • Butternut and Apple Soup with Kale Chips
  • Kedgeree

Filed Under: Dinner, Veggie Tagged With: stuffed eggplant, vegetarian recipe

« Creamy Red Thai Lentil and Chickpea Curry
You Don’t Have To Be A Creative To Take Beautiful Food Photos »

Comments

  1. Amber Harding says

    February 17, 2016 at 6:57 am

    Eggplants and courgettes are a very nice combination I never thought of! Thanks for your idea, quite inspiring

    Reply
  2. Bethany @ athletic avocado says

    February 17, 2016 at 10:52 pm

    What a lovely vegetarian dinner! I love stuffed eggplant, and this version sounds super yummy!

    Reply
    • Jo Anderson says

      March 3, 2016 at 1:56 am

      Hey Bethany
      Thanks for the kind words!!
      xx

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome

Hi I'm Jo, former yacht chef, now I style and take pretty pictures of food. Originally from Cape Town, South Africa, I now live in Australia with my husband, Corey and our baby girl. Next to them my favorite things include my camera and cheese. We like real, uncomplicated food and letting nature be our muse.
 

Sign up to receive a copy of my FREE behind the scenes ebook!

Get Food Styling & Photography tips straight to your inbox!

Looking for something?

Categories

Food
Share/Savour/Enjoy
How To
Conversations
Adventures
Lifestyle
Photography
Business
Things I Love

As Seen In

 

Copyright © 2023 · ·Foodie Pro Theme · Genesis Framework · Developed by Lix Hewett · WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.