Prep Time: 15-20 minutes
Cook Time: 2½ hours
3 small eggplants
2 brown onions
½ bulb garlic
300-400ml olive oil
3 tbs Zest Nepalese Spice Paste
60ml pomegranate molasses
1½ tbs tomato paste
1½ tbs salt
1 tsp brown sugar
Pre heat oven to 120°C.
Cut eggplants in half lengthways and with a small knife, carefully remove most of the flesh leaving an eggplant boat waiting to be filled. Set aside the flesh. Rub inside with salt and leave to drain while you prepare the filling.
In a heavy based pot, sweat the onions in a little oil until sweet. Add eggplant flesh, garlic and cook out. Add tomato paste, Zest Nepalese Spice Paste, sugar & molasses, set aside to cool.
Chop fresh herbs and mix in about half.
Rinse softened eggplant boats, pat dry and stuff generously with filling.
Squeeze together in an oven proof dish, cover base with oil and cover dish with lid or foil and bake for approximately 2 hours or until the eggplant is soft.
Sprinkle with remaining herbs and serve with lemon.
Created by : Skye Stoll
One One One