Eggplant Caps with Vegetable Filling

This delightful dish combines the rich flavor of eggplant with a hearty, flavorful vegetable filling, making it a perfect choice for a light meal or a delicious appetizer. The eggplant slices serve as a base, topped with a mixture of sautéed carrots, leeks, and aromatic herbs. This dish is not only flavorful but also a fun and creative way to enjoy vegetables. The use of ghee for cooking adds a nutty richness to the dish, enhancing the overall taste. The key to a successful preparation lies in letting the eggplant become tender and packing the filling with complementary flavors. For an added burst of color and taste, garnish the final product with fresh basil leaves. It's a versatile recipe that's easy to prepare and sure to impress guests. Whether you're aiming for a vegetarian delight or just want to try something new, this recipe is a fantastic addition to any meal plan.

Ingredients

Main Ingredients:

• 1 small eggplant (approximately 20 cm)
• Ghee for cooking

For the Filling:

• 2 medium carrots
• 2 small leeks or 1 larger leek
• 1 clove garlic
• Dried herb mix (thyme, marjoram, oregano, parsley, basil)
• Salt to taste
• Ghee for sautéing
• Fresh basil for garnish

Preparation Time

Total preparation time: 25 minutes

Step-by-Step Instruction

1. Slice the eggplant into medium-thick rounds. Pierce the edges of each slice with a fork, sprinkle generously with salt, and set aside. This step helps to soften the eggplant and speeds up cooking.
2. Prepare the filling by grating the carrots and finely chopping the leeks. Mince the garlic and add it to the vegetables. Sprinkle the mix with your choice of dried herbs and a pinch of salt. Knead the mixture with your hands to combine the flavors thoroughly.
3. Melt some ghee in a pan over medium heat. Add the vegetable mix and sauté, stirring occasionally, until the vegetables are soft and the leeks turn slightly golden.
4. Once the vegetables are done, transfer them to a bowl. In the same pan, add another spoonful of ghee and place the salted eggplant slices in the pan.
5. As the eggplants cook, press them lightly against the pan to release their juices. Cook until both sides are golden and the eggplants are tender.
6. Optionally, you can blend the vegetable mixture for a smoother texture, or leave it chunky for a more rustic feel. You can also blend half of the mixture and leave the rest whole.
7. Arrange the cooked eggplant slices on a serving plate. Place a generous spoonful of the vegetable mixture on top of each slice.
8. Garnish the assembled eggplant caps with fresh basil leaves and serve immediately.
9. Enjoy your delicious creation!

Tips

• Use fresh herbs if available; they enhance the flavor even more.
• You can substitute ghee with olive oil for a different taste.
• Adjust the level of salt and herbs according to your personal preference.
• Try adding some chopped nuts for an added crunch.

Nutritions

• Calories: 150 kcal per serving
• Protein: 2g per serving
• Fats: 10g per serving
• Carbohydrates: 12g per serving

Variations

• For a vegan version, replace ghee with coconut oil or another plant-based oil.
• Incorporate other vegetables like zucchini for a different taste and texture.
• Add a pinch of chili flakes if you prefer a spicy kick.

Serving Suggestions

• Pair with a simple green salad drizzled with lemon vinaigrette.
• Serve alongside a refreshing yogurt dip for a cooling contrast.
• Complements well with a side of crusty bread or flatbreads.

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