After I found these gorgeous marbled eggplants on the market, I couldn’t wait to dive into the kitchen and create something yummy from them. This was a success and because of that I want to share this stuffed eggplant recipe with you guys!
For two portions, you will need
– 1 eggplant
– 2 handfuls of cherry tomatoes
– about 150 grams of cooked freekeh (you could also use rice or quinoa instead)
– a little bit of coconut or olive oil
– handful of sunflower seeds
– 2 tbsp of tahin
– small piece of ginger
– 1 tsp of cumin
– little bit of pepper
– fresh cilantro
Preheat the oven to 175 degrees Celsius.
Cut the egg plant in half, and remove the flesh of the eggplant. Put the halves in a small casserole, and put these in the oven for about 15 minutes (depending on how big the eggplant halves are)
Cook the freekeh.
Cut up the flesh of the egg plant and put it in a frying pan with a drizzle of coconut or olive oil. Mix in the cooked freekeh, sunflower seeds, tahin, grated ginger, cumin and pepper. Cut the cherry tomatoes in halves.
Preheat the oven to 200 degrees Celsius after the eggplants are slightly tender.
Stuff the eggplant halves with the cherry tomatoes and the freekeh mixture, together with some cilantro leaves (be careful though as the taste of cilantro can quickly get overwhelming, so don’t use too much). Drizzle with a little bit of oil.
Place the eggplants in the oven for about 10 minutes. Done!
And that’s it! Enjoy your yummy stuffed eggplant :)!
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