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Miguel's Best stuffed Eggplant with Radicchio and Pine nuts

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo: Fitness First Magazine Jan / Feb 2015
Serves: 4

INGREDIENTS

2 large eggplants
2 small onions
2 cloves garlic
1 punnet cocktail truss tomatoes
50g ligurian olives
1 punnet chives
1 punnet basil
100g mozzarella
50g parmesan cheese, grated
1 tbsp olive oil
1/4 cup panko breadcrumbs

TO SERVE

1 pack (20g) pine nuts
1/4 cup concentrated chicken stock
1/2 cup water
3/4 cup instant couscous
Knob of butter
1 head radicchio
Drizzle of extra-virgin olive oil


METHOD

  1. Pre-heat oven to 220C.
  2. Cut eggplants in half lengthwise. Cut about 1cm in from the edge and use a large spoon to scoop out the flesh so you have a 1cm thick shell. Place onto an oven tray, cover with foil and bake for 15–20 minutes.
  3. Roughly chop eggplant flesh. Finely chop onions and garlic. Cut tomatoes into quarters. Remove pits from olives and chop the flesh. Chop chives and basil. Grate mozzarella and parmesan.
  4. Heat olive oil in a large fry-pan on medium heat. Add onions and cook until soft, 4–5 minutes. Add eggplant, garlic and tomatoes and cook until soft, 3–4 minutes. Stir through olives, chives, basil and mozzarella. 
  5. Spoon filling into each eggplant shell. Sprinkle over breadcrumbs and parmesan cheese. Roast until cheese is golden, 5–8 minutes.
  6. Place pine nuts onto another oven tray and roast until fragrant and lightly browned, 2–3 minutes. 
  7. Bring chicken stock and water to the boil in a small pot on high heat. Stir in couscous, remove from heat, cover and leave for 5 minutes. Fluff up grains with a fork and mix through butter until melted. Season to taste with salt and pepper.
  8. Pull radicchio leaves apart and dress with extra virgin olive oil. 
  9. To serve, place an eggplant on each plate with couscous and radicchio salad on the side. Sprinkle over pine nuts.



Vic Lic

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