Pork Stuffed Eggplants

By MiNDFOOD

Pork Stuffed Eggplants

Pork Stuffed Eggplants with Radicchio Salad. Wholesome and flavour-filled, these eggplants are stuffed with pork mince and topped with Feta cheese and oregano then baked until golden. Serve with a fresh radicchi salad.

Serves 4

4 eggplants, halved

1/3 cup olive oil, plus extra to drizzle

3 cloves garlic, finely chopped

1 cup sourdough breadcrumbs 

2 tbsp oregano leaves

1 tbsp sage leaves, finely chopped

¼ cup flat-leaf parsley leaves, finely chopped

500g pork mince

½ cup finely grated parmesan cheese

200g feta cheese, crumbled

300ml passata 

1 cup chicken stock

 

Salad Ingredients

120g green beans, trimmed

1 radicchio head

1 cup mint leaves

1 tbsp vino cotto

Preheat the oven to 200°C. Brush the eggplants with oil, season with salt and pepper and place skin side down in a large baking tray.

Roast eggplants for 20 minutes or until golden brown. Scoop out the flesh
of the eggplant, leaving a 1cm border.

Place eggplant flesh in a bowl with the garlic, breadcrumbs and half the oregano. Add sage, parsley, pork and parmesan and season with salt and pepper. Mix well to combine. Spoon the pork mixture into the eggplant halves. Top with the feta cheese and remaining oregano. Drizzle with olive oil and add the passata and stock into the bottom of the baking dish. Cook for 25-30 minutes or until eggplants are cooked through and golden. Set aside and keep warm.

To make the radicchio salad, blanch the beans in a saucepan of salted boiling water for 2-3 minutes or until just tender. Add to a bowl with the radicchio and mint leaves and drizzle with oil and the vino cotto. Serve with the stuffed eggplants.

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