A super easy, super quick recipe that’s also pretty healthy, not to mention tasty and very nourishing – Quick Stuffed Eggplant.
Quick Stuffed Eggplant recipe
One would assume being a work at home mom is such an easy breezy experience. While it’s very rewarding, as moms get to spend much more time with their kids when they work at home, it’s also super time consuming. When you’re on a 9 to 5 schedule in an office there isn’t much distraction around you, allowing you to focus on the job and thus be more productive.
When you’re a work at home mom (and I assume works the same for dads) there are these constant needs your kids keep having about every second of the day, turning into a quite disturbing distraction when it comes to being productive. You need to figure out ways to do everything at a much faster pace, tricks to keep your house clean and organized, discover super quick recipes to make for your family etc.
Thanks to my baby sister I can now save a few minutes and dedicate them to my work. I am now equipped with another super easy, super quick recipe that’s also pretty healthy, not to mention tasty and very nourishing – Quick Stuffed Eggplant.
I never pictured myself eating eggplant in any other form than an eggplant salad (recipe I’m hoping to be able to make and post soon) or grilled eggplant. There is nothing fabulous about how this recipe looks and at first that was a turn off for me but I’ve learnt to avoid judging books by the cover and here I am, the newest fan of the quick stuffed eggplant dish.
Stuffed Eggplant recipe
- 6 Eggplant
- 2 Medium onions
- Handful chopped parsley
- Small bowl of unsalted cheese
- 2 eggs
- 100 gr tomato sauce
- 1 tablespoon butter
- 2 large cloves garlic
- salt and pepper to taste
- Cut eggplant in half lengthwise
- Pick and remove the flesh
- Finely cut the flesh
- Cut onions julienne
- Put the flesh and onions in a saucepan
- Cover with water
- Boil the eggplant flesh and onions until you get a paste like mixture (but still feel some eggplant chunks)
- Add tomato juice and butter and stir constantly for a few minutes
- Keep cooking until the paste gets more consistency
- Turn the heat off and mix the above composition with remaining ingredients
- Fill eggplant shells with whole mixture
- Place parchment paper in a baking tray/sheet
- Bake for 20-30 minutes on low heat until the shells are done
- Serve warm
- If you like spicy food, add paprika or chili when serving
- The recipe can be served as a snack, side or main dish