Pork Stuffed Eggplants with Radicchio Salad. Wholesome and flavour-filled, these stuffed eggplants will convert the most devout of vegetable-loathers.
4 eggplants, halved
1/3 cup olive oil, plus extra
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
1 cup chicken stock
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.
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.