Stuffed Eggplant

I couple of days ago I came across a recipe on Facebook for “Roasted Eggplant Fan” – I have a special ❤ for eggplant, being that it’s my favourite vegetable. It’s so versatile and in my books, a vegetable that makes a statement!

Of course, right from the beginning I had to twist the recipe around. It starts by slicing the eggplant lengthwise so that you can fan it out, I decided to slice it the other way and ended up with this long accordion looking eggplant. Make sure not to cut all the way through as you want the slices to still be attached.

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I then followed the recipe that called for sliced tomatoes and sliced mozzarella wedged into each slice. By now I already knew that I would have to alter the roasting time for this baby. Little side note, add a tad of salt to each slice of eggplant before you stuff it!

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After stuffing each slice, I added crumbled mediterranean seasoned feta cheese instead of the plain one, I gave it a good salt and pepper dusting and then added lots of oregano instead of thyme. A drizzle of olive oil and a nice squeeze of 2 lemons and its now ready to go into the oven.

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Recipe called for it to roast in the oven at 220 ° C which is aprox 425 ° F for 15 minutes. I ended up roasting mine for 45 minutes.

Unfortunately only my daughter and I got to enjoy it because the “men” in the house do not get along with the purple looking vegetable 🙂

And with my love for lemons – I added another extra squeeze of lemon right before eating it, it was just heavenly!

Oh and don’t forget to check out my first cookbook on Amazon – “For the Love of Lemons” available on paperback and kindle edition!

https://www.amazon.com/Love-Lemons-First-upcoming/dp/153910592X/ref=sr_1_1?s=books&ie=UTF8&qid=1482862062&sr=1-1&keywords=for+the+love+of+lemons

 

 

 

 

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