Wednesday, October 20, 2010

Good Food Friday :: My stuffed Eggplant... and some.

With all the birthday treats I’ve had this week I am posting two recipes today. Each of these eats barely made it to the kitchen table they were such winners!

Stuffed Eggplant

2 larger sized eggplant
1 can of organic crushed tomatoes
2 onions diced
1 bunch of parsley
(if you wanted to make a meat variety, you could use chicken mince)

Cut the Eggplant in half, score and brush with oil .
Place in an oven on 180 degrees. Allow to cook until flesh is soft, approximately 30 minutes.
Remove from oven and allow to cool.
Meanwhile in a fry pan, fry onion until soft.
Add tomato and salt and pepper, and stir to combine.
Remove flesh from eggplant, once cool enough to handle and add the flesh to the onion and tomatoes. I find the best way to get the flesh out without damaging the eggplant is to cut around the edge leaving 0.5cm border and then spoon out the flesh carefully, making sure not to damage the eggplant skins as they are to be refilled.
Add parsley and stir until well mixed through.
Place mixture back into eggplant shells and put back into the oven for approximately 10 minutes. You could also top with fetta or goats cheese before putting into the oven for extra flavor.

Humming Bird Party Cake

1 cup of self raising flour
2 cups of plain flour
1 tsp baking soda
1/2 cup brown sugar (or you could substitute it for honey. If you do, use half as much)
1 tsp cinnamon
1/2 tsp mixed spice
1 tin of diced pineapple, juice included
Pulb of 2 passionfruit
2 banana's mashed
1/2 cup of olive oil
3 eggs

Grease and line a round tin.
Sift flours and add all dry ingredients and mix well in one bowl.
In another bowl, combine pineapple, passionfruit, banana, oil and eggs (mix eggs first and then add other ingredients) and mix well.
Pour fruit mixture into flour mixture and stir until just combined. There is no need to over stir.
Pour mixture into prepared tin and bake in the oven for approximately 35 minutes or until skewer comes out clean.

I iced this with cream cheese icing - using philadelphia cream cheese & icing sugar, and then decorating with almond flakes.
However, if you wanted to opt for a healthier version, the cake is quite moist and can be eaten on it's own – it is great for little people.

1 comment:

  1. Hey Nat,
    I made your stuffed egglant tonight (and added in some lean chicken mince and jasmine rice to the mix) it was DElicious!

    I've never cooked an eggplant like that before, you have really inspired me to do more home cooking with your friday recipes... I'm doing the cauliflower soup tomorrow!

    Sarah E xx


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