members recipes

Just like a little mini quiche tucked into nice little eggplant \'shells\' just beggin\' to be eaten! This is a great go-to recipe for a dinner party or when you want to make a few dishes a bit earlier since it\'s served at room temp. Also a hearty fill for the vegetarians out there.

Ingredients
4 eggplants
3 Tablespoons olive oil, plus extra for brushing
1 onion, chopped
1 celery stalk, chopped
3 red or green bell peppers, halved, seeded & chopped
4 ripe tomatoes, diced
2 eggs, lightly beaten
3 Tablespoons Parmesan cheese, freshly grated
salt & pepper

Method
Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’.
Chop the flesh & save the shells.
Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft.
Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes.
Preheat the oven to 350 degrees F.
Brush an ovenproof dish with olive oil.
Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish.
Sprinkle with Parmesan and bake until golden & bubbling!
Remove from the oven and let cool.
Serve cold/at room temperature.