I bought the most beautiful little eggplant from Choku Bai Jo last week. I knew I wanted to stuff them with the tasty beef mince I bought from Gilmore Braes Heritage Beef. I thought it would be lovely to use balsamic vinegar as the third flavour. I’ve added some balsamic vinegar to the mince mix, and drizzled balsamic glaze over them at the end. The final drizzle is not optional. The sweetness of the balsamic glaze works beautifully with both the eggplant and the beef. If you want this to serve more people, feel free to add more mince to the stuffing, but it would be worth upping the blasamic and seasoning if you do that.
Serves 2 as is, or 3 if you serve a salad too
|¼||teaspoon||freshly ground pepper|
|1||tablespoon||fresh parsley, roughly chopped|
Slice the eggplants in half. Using a melon baller or spoon, scoop out some of the flesh, leaving a generous amount of flesh on the skins. Salt the hollowed eggplants and the flesh. Finely chop the flesh. Set aside for about 20 minutes.
Preheat the oven to 220oC.
Dice the onion and crush the garlic. Heat the olive oil in a small saucepan. Gently cook the onion, garlic and chilli. Add the chopped eggplant flesh. Cook till the onion is transparent and the eggplant is soft. Set aside to cool.
Mix the onion mixture with the beef mince, balsamic vinegar, pepper and a little extra salt.
Using a piece of paper towel, wipe the salt and excess liquid from the eggplant. Arrange the stuffing in the hollowed eggplant. Place the eggplant on a lined baking tray and roast for 20 minutes, turning the tray once.
Remove from the oven and drizzle with balsamic glaze and sprinkle with chopped parsley.