Greek Baked Stuffed Eggplant

By: Geoff Jowett

Bodytrim weight loss guru Geoff Jowett shares some of his deliciously tasty, healthy, low fat gourmet recipes of various cuisines with Mum Zone readers.

Greek Baked Stuffed Eggplant

Ingredients:
4 medium eggplants
Salt
4 tbsp sunflower oil
3 large onions, sliced thinly
2 large garlic cloves, chopped finely
1 green capsicum, chopped finely
500g canned tomatoes, drained
1/4 tspn fresh thyme
1 tspn oregano
4 tbspn chopped flat-leaf parsley (leave extra for garnish)
Salt and pepper
1 tbsp lemon juice

Method:
Preheat oven to 180C.

Cut eggplant in half lengthwise, scoop out and reserve the flesh. Season the emptied skins with salt and place in fridge, upside down.

Meanwhile, heat half the oil in a saucepan, add onions, garlic and capsicum and sweat over low heat for 10-15 minutes, until soft, stirring occasionally. Add eggplant flesh, tomatoes (breaking up with a fork), thyme, oregano, parsley and season with salt and pepper. Simmer until slightly thickened, 20-30 minutes.

Spoon mixture into chilled eggplant shells and place them side by side in an oven dish. Pour remaining oil, lemon juice and boiling water around eggplants, until half way up their sides. Cover and cook in preheated oven for about 1 hour, until tender. Let the eggplant cool in the liquid then serve garnished with chopped parsley.

Serves 4