Fit for a Princess, this was one of Princess Dianna’s go to meals when snacking at home. Simply delicious. Enjoy!
Serves
1
Prep time
10 Minutes
Cooking time
30 Minutes
Ingredients
- ½ eggplant
- drizzle of oil
- ½ zucchini, diced
- ½ stick celery, diced
- 2 tablespoons chopped onion
- 4 small mushrooms, chopped
- 4 cherry tomatoes, chopped
- salt and pepper
- 2 tablespoons mozzarella cheese
- 1 teaspoon basil
- sprinkle parmesan cheese
Method
- Preheat oven 180oc
- Score # the eggplant with a sharp knife, careful not to cut through the skin
- Place the eggplant onto a baking tray and drizzle with oil
- Place the eggplant into the preheated oven for 15-20 minutes, until the flesh is soft to touch,remove from the oven and cool slightly. *Leave the oven heating, for cooking later
- Meanwhile:
- Add zucchini, capsicum, celery, onion, mushroom, and tomatoes to a small saucepan
- Drizzle with oil and season with salt and pepper
- Cook over medium heat until the vegetables soften slightly. remove from heat and cool
- Using a spoon, carefully scoop the flesh out of the eggplant and add it to the vegetables above. Stirin the mozzarella cheese and basil
- Place the vegetable mix into the eggplant shell and sprinkle parmesan cheese over the filling
- Place the eggplant back into the *oven and cook a further 15 minutes, or until golden in colour
- Carefully place eggplant onto a serving plate
- Serve and Enjoy!
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