It is not a Chinese traditional recipe. However, the spirit of Chinese New Year celebration is to bring something traditional and something new and creative on the table.
Ingredients:
eggplants (2), tomatoes (4), green capsicum (1), shallot (3), garlic (3 cloves), olive oil (4 table spoon), salt and pepper.
What to do:
- Preheat conventional oven to 200°C (fan-forced 180°C ).
- Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1 cm border.
- Finely chop flesh of eggplant, tomatoes, capsicum, shallot and garlic, and mix them in a container, season with salt and pepper.
- Spoon the above mixture in eggplant shells and drizzle with olive oil.
- Roast for an hour and half, or until the stuffed eggplant is caramelized.
Wow these eggplants look amazing, I love the results and photography!
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I love seeing new ways to eat eggplant! Especially as while eggplant is wonderful fried, I always think its absorbing a lot of oil (and well, it probably is) so this looks amazing!
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Perfect for me!!
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Yum! I love eggplants. These look really delicious. 🙂
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Pingback: Fiesta Friday #57 | The Novice Gardener
The stuffed eggplants look delicious!
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