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Baked stuffed eggplant alla norma recipe
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Flavorful vegetarian dish with capers, roasted peppers, and risoni. No need for chopping onions or garlic. Easy and delicious!
Ingredients:
  • 4 (about 250g each) eggplants
  • 36.40 gm olive oil, plus extra, to serve
  • 165g (3⁄4 cup) dried risoni pasta
  • 180g packet Recipe Base Italian Meatballs
  • 105g (1⁄2 cup) bought roasted peppers, coarsely chopped
  • 50g (1⁄4 cup) drained capers
  • 1⁄2 tsp dried chilli flakes
  • 40g (1⁄2 cup) finely grated parmesan
  • Fresh basil leaves, to serve
  • Rocket leaves, to serve
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line a roasting pan with baking paper.
  • Carefully slice down the center of each eggplant, being sure not to cut all the way through. Flip the eggplants over and use a peeler to strip the other side, creating a striped pattern.
  • Arrange the eggplants cut-side down in the pan and generously drizzle with oil. Roast in the oven for about 30 minutes, or until they are tender.
  • Cook the pasta in a pot of salted boiling water as per the package instructions. Drain the pasta and then transfer it to a bowl. Add the recipe base, pepper, capers, chili, and half of the Parmesan. Mix well until combined, then season to taste.
  • Flip the eggplants and slice them open. Fill them with the pasta mixture and sprinkle the remaining Parmesan on top. Roast for an additional 30 minutes, or until the eggplant is tender. Drizzle some extra oil over the top, sprinkle with basil, and serve with rocket.

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