• Silvia Russo

Italian style stuffed eggplant

Updated: Jan 21, 2019

This recipe is non dairy and gluten free, minimal carbohydrate but lots of deliciousness!

So Simple to make, this dish is one of the households family favourites handed down from my dear mum Brigit. Even if you are not partial to vegetable dishes, I guarantee you, you will love this one!

Serves 4

Preparation time 20 minutes

Cooking time 40 minutes


2 good size eggplants

1 cup good quality gluten free breadcrumbs

4 rashes of organic free range bacon, cut into small pieces

2 medium tomatoes, diced

4 cloves garlic, crushed

2 organic free range eggs

1/4 cup parsley, chopped

1/4 cup Extra virgin olive oil

1 cup sweet potato

1 cup carrot

1 cup pumpkin

pinch of salt/pepper


Preheat over to 180℃. Cut eggplants lengthways in half. Cut a 1cm wide border around the edge of each eggplant in half. Scoop out eggplant flesh with a teaspoon, chop it up finely and put in a seperate bowl. Combine in the bowl with eggs, salt, breadcrumbs, tomatoes, parsley, and bacon. Put this mixture back into the eggplant shells. Cut the potatoes, carrots and pumpkin into bite size pieces. Put the eggplant into a tray along with the carrots, potatoes and pumpkin around it. Drizzle it all with the olive oil and put into the oven until the top of the eggplant and vegetables have browned.

Note: You can modify this recipe to include little pieces of organic beef sausages or good quality organic mince, you can play around with the quantity, I recommend adding 1/2 cup so it doesn't take over the taste of the whole dish.

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