Aubergines, brinjals, eggplant. So many different names for this weird cone head vegetable. Yes, when I think about eggplants I do think about this scene:
Love them or hate them, eggplants sure are beautiful. They have a beautiful colour and they taste like a squeeshy heaven to me! During all the selling chaos I felt like making a fancy-ish dinner, and what is fancier than something stuffed?! It looks impressive, but without all that standing in front of a hot stove nonsense. I decided to make a cauliflower rice, because it was quicker and it added another vegetable up in the mix. Mostly I was just really lazy.
These stuffed eggplants are simple and filling, with a touch of pretty! The perfect ” Look at what I made? Yes, worship me now!” meal.
CAULIFLOWER RICE FILLED EGGPLANT – 4 halves
- 2 large eggplants , halved
- 3/4 cup cauliflower rice
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 large tomatoes, diced
- 2 tsp oregano
- pinch cayenne pepper
- salt and pepper to taste
- 2 tbsp olive oil
Preheat oven to 180 degrees C/350F
Scoop out the insides of each eggplant half, leaving a shell of about 1 inch. Set aside.
Chop the scooped out eggplant.
Heat a frying pan over medium high heat. Add the olive oil. Add the onion and garlic, and cook until fragrant. Ad the tomatoes, cauliflower, chopped eggplant, oregano, pinch of cayenne pepper. Stir fry lower heat and cover. Cook for 3 minutes. Remove from heat and season with salt and pepper.
Stuff the eggplants with the rice mixture. And place on a baking tray. Cover with foil. Cook for 30- 40 minutes. or until the eggplant is tender. Add cheese over the top if you like.
Serve with your favourite sides.