Stuffed Melanzane

Rating: 4.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



1. preheat the oven to 190 °C. Cut the melanzane in half lengthwise and score along the skin without damaging it. Score a lattice pattern in the flesh and scoop out with a spoon. Cook the eggplant halves in a steamer insert over a small amount of boiling hot water for 5 min until just tender. Remove from the insert and cool, cook the carrots and potatoes in the steamer insert for 3 min, add the zucchini and cook for another 3 min. Put the vegetable cubes in a suitable bowl.

Chop the eggplant flesh. Bring the clear soup to the boil in a saucepan and add the cumin, cardamom, coriander, cinnamon, cayenne pepper, turmeric, cloves, mace and onion. Simmer gently for 5 minutes, stirring occasionally. Pour in the chopped eggplant flesh and gently toss for another 5 min. Add the steamed vegetables and season with salt. Remove the saucepan from the stove and stir in the mint.

Place the eggplant halves in a gratin dish, fill with the vegetable mixture and sprinkle with a little ground cumin.

Cover with aluminum foil and cook in the stove for half an hour until cooked through. Bring to the table garnished with mint.

Tip This dish is ideal for those on a low-fat diet: Steaming and stewing are among the gentlest cooking methods.

Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – exactly the

Related Recipes: