Equipment
Ingredients
Filling and Base
- 4 eggplant, miniature
- 50 g rice
- 100 g onion, chopped fine
- 15 g parsley, chopped fine
- 8 g mint, chopped fine
- 85 g kalamata olives, pitted and coarsely chopped
- 120 ml strained tomatoes
- 1 lemon, zested
- 15 ml lemon juice
- 30 ml olive oil
- 1 g cinnamon
- 6 g salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Combine the rice with 120ml of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 8 minutes until half-cooked. Drain any excess water.
Place whole eggplants in the microwave-safe dish and cook on high for 5 minutes to soften. Allow to cool until safe to handle.
Slice the eggplants in half lengthwise. Use a small knife to scoop out the flesh, leaving a 0.5cm shell. Coarsely chop the removed flesh.
In a mixing bowl, combine the chopped eggplant flesh, par-cooked rice, onion, parsley, mint, olives, tomatoes, lemon zest, lemon juice, olive oil, cinnamon, salt, and pepper. Mix thoroughly.
Spoon the filling evenly into the eggplant shells and arrange them in the baking dish.
Cover the dish tightly with microwave plastic wrap. Cook on high power (100%) for 18 minutes. Carefully prick the plastic wrap with a knife to release steam before removing.
Remove the plastic wrap and serve the eggplants hot or at room temperature.
Chef's Notes
- Miniature eggplants (like Italian or Fairy Tale varieties) work best for this dish due to their thin skins.
- If using larger eggplants, increase the initial softening time by 2-3 minutes.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Microwave on medium power until warmed through.
