Ingredients
- 2 Eggplants
- 2 Onions medium diced
- 6 Garlic cloves minced
- 2 Sweet peppers medium diced
- 3 Tomatoes medium diced
- 1 Zucchini medium diced
- 2 tbsp Cuisine Soya bean Oil
- ½ cup Olive Oil
- 1 small bundle Chadon Beni
- 3 sprigs Thyme
- 1 small bundle Parsley chopped finely
- 1 small bundle Celery chopped finely
- ¾ cup Tomato paste
- 2 cup Cuisine Full cream milk
- 1 cup Mozzarella Cheese
- ½ cup Cuisine All-purpose Flour
- ⅓ cup Butter
- Salt To taste
- Black Pepper To taste
Instructions
- Preheat oven to 350 degrees.
- In a bowl mix together the chadon beni and olive oil. Set aside.
- Cut eggplant in half and then pass the knife around making sure to leave an1 inch of eggplant around.
- Scoop out the inside and rub the eggplant with chadon beni oil. Note (See video on technique.)
- Place into a baking tray and bake for 10 mins.
- Cut the eggplant pieces and all the vegetables in a medium dice. Heat the Soya-bean oil and sauté all the vegetables.
- Allow to cook for 5 minutes. Note (This stage isn't to fully cook the vegetables simply to bring out the flavours of the vegetables.)
- In another pot make the Rose sauce by melting butter and whisk in the flour. Pour in milk and whisk well.
- Add the tomato paste and salt and pepper. Note (The sauce should have a full body-meaning thick but still has a flow when poured.)
- Fold the Rose sauce into the vegetables and stuff into the roasted eggplant.
- Top with cheese and bake for 10 minutes.
- Serve hot and enjoy!
Video
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