Cauliflower Rice Filled Eggplant

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:

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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 EGGPLANT4 halves

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Ingredients

  • 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

Directions

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.

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Serve with your favourite sides.

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Cauliflower Rice and Vegetable Skillet

I love me a good one pan meal.  Easy, hardly any clean up? Why wouldn’t I love it. This is crazy easy and crazy good for you.  I mean its packed full of vegetables and just to sweeten the pot? You don’t have to cook any rice.  Just grate up a cauliflower, and prepare yourself for the easiest, yummiest, oh so healthy and simple recipe of your life! Well  banana ice cream might be a little bit easier, but you shouldn’t limit your cooking or blending to just that.

This recipe is also really versatile so just throw in any old veggie you have around.  The hardest part of this recipe will be putting it on a plate, but all of that can be avoided by just eating it straight from the skillet! Just kidding, plate it!

CAULIFLOWER RICE VEGETABLE SKILLETServes 4

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Ingredients

  • 3 tbsp olive oil
  • 1 medium sized cauliflower, washed, dried and grated.
  • 1 small aubergine, cut into small pieces
  • 10 button mushrooms, sliced
  • 1 onion, peeled and diced
  • 4 cloves garlic, chopped
  • 1 large tomato, diced
  • 1 small green pepper, diced
  • 1 small red pepper diced
  • 1 medium sized carrot, grated
  • corn kernels of 1 corn
  • 1 cup swiss chard, chopped
  • 3 sprigs thyme
  • 1 tsp paprika
  • 1/2 – 1 tsp cayenne pepper
  • salt and pepper to taste

Directions

Heat olive oil in a large skillet, over medium high heat.

Add onions, garlic , aubergine and mushrooms.  Cook until the onions are translucent.

Add tomato, green pepper, red pepper, corn, carrot and cauliflower.  Stir fry for 2 – 3 minutes.  Lower heat.

Add the swiss chard, thyme, paprika, cayenne pepper, salt and pepper.  Stir and cover for a minute.  Give it all a big stir, taste and adjust seasoning.

Cauliflower rice skillet

Serve.  Easy as cauliflower rice skillet!

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