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Stuffed Eggplant

Sometimes all you want is a colorful dish to bring joy to your day. What is better than a stuffed eggplant with seasonal veggies? Eggplant is good for you because it is a great source of vitamins and minerals. Not only it helps with digestion but also improves heart health, improves bone health and increases brain function.

This dish is brought to you by our lovely Chef Benjamin. The recipe is delightful and easy. We hope you can enjoy the dish with your loved ones.

Here is how you make it:

Eggplant confit:

  • Eggplants 
  • Olive oil 
  • Garlicthyme, Salt 
  • Mix of spices to mix the eggplant flesh: 1/2 teaspoon of fennel seed, 1/2 teaspoon of ground coriander, 1 teaspoon of paprika, 1/2 teaspoon of salt. Preheat the oven to 160 degrees. Cut the eggplants in half and crisscross them with a knife. Season them with salt, olive oil. Wrap them with the garlic and thyme in aluminum foil and candy them for 30-40 minutes. Once the flesh is tender, collect it and mix itseasoning with the spices. Save the eggplant skins for stuffing. 

Eggplant stuffing: 

  • zucchini
  • 6 cherry tomatoes
  • 1 shallots
  • 2g basil leaves
  • Balsamic vinegar
  • Saltespelette pepper
  • Olive oil 

Finely chop the shallot. Cut the zucchini into small cubes and the cherry tomatoes into 6. Lightly brown the shallot in the olive oil. Once translucent add the zucchini and sauté over high heat 2-3 minutes. Add the cherry tomatoes. Cook over high heat for 1-2 minutes. Deglaze with a little balsamic vinegarAdd the mixed eggplant flesh to bind the stuffingSeason with salt and espelette pepper. And add the chopped basil. Garnish the eggplants with the stuffing. 

Arugula pesto: :

  • 100g arugula
  • 30g basil
  • 40g hazelnuts
  • 10g sun-dried tomatoes
  • 80ml olive oil
  • 10g Golden Chlorella
  • salt pepper 

 In a blender put the arugula, the sun-dried tomatoes, the basil. Mix and drizzle in half the oilAdd the whole hazelnuts. And mix againadding the last part of the oil and the chlorella. Season and keep for dressing.  

Finishing and dressing:

  • 4 cherry tomatoescut into small wedges
  • 5 black olivescut into small wedges
  • Some arugula leaves
  • pick the onions into thin slices  Arrange the different elements harmoniously on the stuffed eggplants. Place a quenelle of pesto on the side of the eggplant  Advice: 

    If you want a more substantial dishyou can cook quinoa in boiling water for 5-6 minutes and cook over low heat. 

    Mix the cooked quinoa with the stuffing and garnish the eggplants. 



Golden Chlorella 100g