Eggplant Stuffed with Eggplant 

  • 3 medium sized eggplants
  • 2 cloves garlic
  • 3 tbs olive oil
  • 6 anchovies (optional)
  • 1/2 cup chopped parsley
  • 4 slices stale white bread 
  • 2 eggs
  • 1 cup/ 80g grated pecorino cheese

1. Cut the stems off the eggplants, slice eggplants in half lengthways, then scoop out the filling, leaving a 1cm thick shell


2. Place the eggplant shells and the scooped out pieces into a pot of water. Bring the water to the boil and boil for 2 minutes


3. Drain the eggplant and place it onto a towel (shells upside down) to dry whilst you prepare the filling. Finely chop the pieces of scooped out eggplant; also process the bread in a food processor to form crumbs


4. In a frypan, heat the olive oil and sauté the garlic until it begins to turn brown. Add the anchovies, sauté for 1 minute, then add the chopped eggplant. Cook for 2-3 minutes


5. Turn the heat off the stove and add the breadcrumbs, eggs and cheese and mix to combine


6. Fill the eggplant shells with the filling and place in a baking dish lightly coated with olive oil to prevent the eggplant sticking. Bake in an oven at 180C for 20-30 minutes, until lightly golden, and serve immediately



  • Energy: 985kJ
  • Protein: 10.9g
  • Fat: 14.1g (Saturated fat 4.4g)
  • Carbohydrates: 13.4g (Sugars 5.2g)
  • Sodium: 394mg

And a word from the dietitian...

A high proportion of Australian children and adults do not meet the dietary requirements for calcium or the recommended intake of dairy foods. Dairy foods are critical for providing significant amounts of calcium for growth, building peak bone mass and prevention of osteoporosis and bone fracture, and there is evidence that dairy food consumption may play a role in other diseases, including obesity and hypertension. So try to add yoghurt onto savoury dishes to help meet your calcium requirements!