Name: Stuffed Eggplants
Yield: Serves 8
Ingredients: 150 g (5½ oz) diced or crumbled feta; 1 celery stalk, finely chopped; 4 tablespoons chopped parsley; 4 small long eggplants (aubergines), rinsed; 8 tablespoons olive oil; 2 garlic cloves, lightly crushed with the flat of a knife; 750 ml (3 cups) tomato passata; 400 g (14 oz) minced (ground) beef; 1 teaspoon paprika; 80 g (¾ cup) grated parmesan cheese

Preparation info

Serves
8

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

There are so many ways of making stuffed eggplants. Here they are boiled first, which makes the dish a bit lighter. But you could also roast or fry the eggplants before stuffing them. Serve these with a big salad, bread and maybe some light pickles and olives. You could use a lighter-flavoured cheese, such as mozzarella or cacciotta, in place of the feta here.