Recipes from Spain

Hi,

I’ve been thinking about a stuffed eggplant recipe for some time and finally I came out with my own recipe. This recipe is vegetarian, and probably you won’t miss to much meat here, I am not vegetarian myself, but I think it is also good to offer vegetarian recipes in my portfolio.

Ingredients (for 1 person)

• 1 eggplant
• 1 onion
• 1 tomato
• 100 gr feta cheese
• 100 gr cheese for grating (Old Amsterdam, Parmesan …)
• 100 gr cooked chickpeas
• 3 garlic cloves

Let’s start preparing the eggplant cutting it in half, then make incisions with a knife on its pulp, one of them close to the skin. Those incisions are made in order to retire later the largest possible amount of pulp. Add also some salt and olive oil and cook in the oven at 350º F (180ºC) for 30 minutes. Once the eggplant is out of oven let rest for 20 minutes to prevent burning your finger while extracting as much pulp as you can, but being careful to not break the skin.

Chop the eggplant pulp as well as an onion and a tomato. To prepare the filling add a bit of olive oil in a pan and then add the onion, tomato and eggplant pulp. Stir it and add also 3 crushed garlic cloves, cook all for about 20 minutes at low fire, stiring frequently and adding some olive oil if the mix gets dry.

After that add 100 gr of cooked chickpeas with a bit of the water of the can, keep cooking until this water is evaporated and finally add 100 gr of feta cheese, stiring continously until the cheese is melted.

Now fill the eggplant with this mix and cook in the oven at 350ºF (180ºC) for 8 minutes, then activate the grill and add some grated cheese over the eggplant cooking it for 4 minutes more.

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.