Baked Eggplant With Sourdough

2-4
Servings
10m
Prep Time
27m
Cook Time
37m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full recipe title was Naked Eggplant With Sourdough Crumbs, Pecorino, Garlic, Anchovies and Mint"

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (198.2 g)
  • Calories 717.2
  • Total Fat - 64.3 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 14.5 mg
  • Sodium - 528.3 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.7 g
  • Protein - 10.2 g
  • Calcium - 222.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat fan forced oven to 220C.

Step 2

Cut the eggplants in half lengthways, then carefully scoop the flesh out.

Step 3

Place eggplant and reserved eggplant flesh on a baking tray and drizzle with a quarter cup of Extra Virgin Olive Oil, salt & pepper.

Step 4

Cook in the preheated oven for fifteen minutes until the eggplant shells are starting to turn crispy and the flesh is tender.

Step 5

Heat the remaining Extra Virgin Olive Oil in a non stick medium sized fry pan over a low heat and add anchovy fillets and garlic and cook gently for a minute until the anchovy breaks down and the garlic is soft and then add the sourdough crumbs to the mixture and cook for two minutes or until lightly toasted.

Step 6

Remove from heat and mix with the cooked eggplant flesh and one tablespoon of the chopped mint and now add mixture to cooked eggplant cases, sprinkle with the pecorino and Extra Virgin Olive Oil and place back in oven for ten minutes until cheese is bubbling and golden.

Step 7

Remove from the oven and allow to rest for five minutes then add the remaining fresh chopped mint and serve

Tips & Variations


No special items needed.

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