COOKBOOK: RISOTTO & OTHER RISE DISHES
I knew I was going to be in heaven way before I started prepping for this recipe. I love eggplant! This was going to be amazing and it didn’t disappoint me in anyway!
Served with a green salad of served as an entree using slightly smaller eggplants. Very easy to make!
Hope you enjoy
RECIPE
Serves 4
2 large eggplants
salt
2 tablespoon olive oil
2 clove of garlic, chopped
2 leek stalks, sliced thinly
2 rashes of bacon, chopped Salt & Pepper
1 tablespoons fresh thyme, chopped finely
1/2 cup of breadcrumbs
1/3 cup of rice, cooked
1 large handful of grated tasty cheese
parmesan cheese
Cut eggplant (aubergine) in half lengthways. Carefully scoop out the centre leaving a 2cm thick shell. Sprinkle with salt , turn them upside down for 20mins and allow the bitter juices to drain. With a kitchen tissue, wipe excessive salt and bittern juices that may still be in the shell.
Add olive oil in pan and fry the garlic, bacon and leek until soft. Place in a bowl and add thyme, breadcrumbs and rice, mix well. Add grated cheese, combine.
Divide mixture and fill each half of eggplant.
Place each on a flat tray (I covered mine with baking paper) and place in a moderate oven for approx 30mins, or until cooked through.
Sprinkle with parmesan cheese. Ready to serve.
