Stuffed eggplants

Ingredients

• 2 pcs Large eggplants
• 250 g Minced pork
• 150 g Pecorino Romano
• 50 g Crispy bread crumbs
• 2 pcs Tomatoes, chopped
• 1 pcs Red bell pepper, finely diced
• 3 tbsp Extra virgin olive oil
• 3 tbsp Tomato sauce
• 1 pinch Black pepper
• 3 pinch Salt
• 3 clove Garlic, finely chopped
• 1 pcs Shallots, finely chopped
• 4 tbsp Parsley, fresh, chopped
• 4 tbsp Fresh basil leaves, chopped
• 1 pcs Free range egg

Method

1. Preheat oven to 180°C.
2. Cut the eggplants in half and partly scoop out the flesh, ensuring you leave enough flesh to help the eggplant hold its shape during the baking process.
3. Pour 2 tablespoons of olive oil in another pan then sauté the garlic, shallots and pepper. Remove the pan from heat, take onions out of the pan, and set aside.
4. Season the minced pork using salt and pepper then set aside. Place the pan back over medium heat and add 1 tablespoon of olive oil. Pour the seasoned pork to the pan and cook until all its liquid evaporates and the meat starts browning. Turn off the heat and allow the meat to cool. Break any large lumps of the cooked pork.
5. Combine the cooked minced pork, sautéed vegetables, herbs, half the cheese, tomato sauce, egg, and half the breadcrumbs. Mix well and scoop this mixture onto the halved eggplants.
6. Carefully arrange the tomatoes on top then sprinkle the remaining cheese, breadcrumbs, salt, and pepper.
7. Arrange the stuffed eggplants on a greased oven tray then bake for around 50 minutes.
8. Enjoy!