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Recipe of the week November 9th – Stuffed Eggplant

This recipe is courtesy of Nick, a Harbourside Market Shopper


2 large eggplants

1 medium onion, diced

2 cloves garlic, diced

1 red pepper, diced

1 fresh red chili, chopped – optional

1 large tomato, diced

1 cup cooked basmati rice

1 tablespoon Moroccan seasoning

Natural yogurt for serving

 How to cook

Preheat oven to 180°C.

Slice the eggplants lengthways and scoop out the flesh.  Roughly chop the flesh into approximately 2cm size cubes.  Dice the onion, red pepper and garlic and gently cook in a non stick fry pan for about 5 minutes.  Add the eggplant, cooked rice, chili, tomato and Moroccan seasoning.  Cook while stirring for another 5 minutes.  Season to taste.

Divide mixture between the 4 eggplant halves.  Bake covered for 20 minutes then uncover and bake for a further 20 minutes.

Serve with a dollop of natural yogurt.  Serves 4.

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