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Eco stuffed eggplant

August 26, 2013

 

melanzana ripiena

My holidays are already finished, I hope your are still in progress. This summer I tried some great vegetarian recipes, real triumph of Mediterranean taste. I ate the delicious chickpea fritters on the island of Nysiros or a bowl of eggplant, chickpeas and tomato in Symi, the delicious tomatoes and peppers stuffed with rice, feta and dill in another island. Queend of my holiday were the egglants, which in Greece are often served in the form of melitzanosalata. There’s a recipe of melitzanosalata in each village in Greece and can be served as a cold cream, or hot freshly baked. In some recipes, there is simply eggplant, olive oil, salt and garlic, but other versions are enriched with cheese, oregano, dill, fresh tomato, bell pepper, red onion, capers and olives. From these samples woas born the idea of ​​this rich eggplant stuffed with lentils, vegetables and bread, to be eaten as a main dish. The environmental impact of this dish is particularly low for the type of ingredients used: there are no animal products and the ingredients used are in season and readily available at zero km. In addition, bread, vinegar and herbs can be easily self-produced. Recipe for 4.

 

Ingredients

2 eggplants

1 spring onion

2 slices of stale bread

180g of cooked lentils

250g cherry tomatoes

Extra virgin olive oil

Wine vinegar or apple (homemade)

Fresh basil and mint

Salt and pepper

 

Preparation 

Wash the skin of the egglant with a brush. Wrap them in waxed paper and close the ends with string. Put in the oven and bake at 180 °C for 1 hour. After this time, when the egglants are warm or cold (as you prefer), cut them in half. Dig the pulp with a spoon, being careful not to break the skin. Cut the flesh into cubes. Put the pulp into a bowl and add the boiled lentils, tomatoes cut in half, the spring onion into rings (using the green part for another recipe). Stir with fresh mint and basil leaves and a drizzle of olive oil and vinegar. Season with salt and pepper then break down the salad in hollowed eggplant and serve. This dish is also good cold, so it can be prepared in advance and stored in the fridge. Eat it all .. including peel!

Lisca 

One Comment leave one →
  1. September 15, 2013 2:50 pm

    I love the picture of your stuffed eggplant. It looks good.

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