Couldn’t resist picking these gorgeous purple eggplants at the markets. I haven’t used a lot to make this dish – the eggplant stuffing is just a blend of the hollowed out flesh, bread, romano cheese and basil. After roasting they have an incredible velvety texture topped with that cheesy crunch we all love!
My brother from another mother, Aaron, was here on an unexpected visit. Being a photo shoot producer, his schedule was jam packed. However, I couldn’t let him leave without coming over for a home cooked meal first. It was a lovely way to end our rainy 3 day weekend here in perth.
Here’s how to make the dish (for 3 people as a side dish).
You will need:
- 3 baby eggplants
- 1 cup of stale bread chunks
- 1 cup of grated romano cheese
- Basil leaves (about half a cup)
- 5 roma tomatoes
- olive oil
- salt and pepper for seasoning
Roast the tomatoes in a 220C oven for 20 minutes. Take out and set aside to cool before peeling back the skin. Mash the flesh in a pot using the back of a fork to make the sauce. Heat on a medium heat on the stove and add half the grated romano cheese. Set aside (or prep your eggplants in the meantime while the tomatoes are roasting/cooling)
Cut the eggplants in half, lengthways. Spoon out the flesh leaving about half a centimetre around the edge. In a food processor combine the spooned out flesh with the bread, 1/4 cup of romano cheese, half the basil leaves and a glug of olive oil. Pulse until the mixture is like breadcrumbs.
Stuff the hollowed out eggplants with the mix and sprinkle the remaining cheese on top. Roast in a 220C oven for 15 minutes.
Serve the roasted eggplants on the tomato sauce with extra cheese on top and basil leaves.
We ate these with some dukkah spiced lamb chops and a fresh tabouleh salad.
Some side notes: Add some chilli if desired. If you don’t have romano cheese then parmesan or pecorino works perfect too!
Oh and here’s a photo that Aaron took of me, taking photos of the dish. That soft box is actually an old ikea shelf!