Smoked Bacon and Raisin Stuffed Eggplants

Cook Time 1.5 hours

Servings 4

Ingredients

2 large or 4 small eggplants
200g smoked bacon, diced
1 red onion, finely chopped
1 clove garlic
2 tbs. cup raisins
2 tbs. pinenuts, toasted
1 large tomato, blanched, skin and seeds removed and finely chopped
½ cup fresh breadcrumbs
Small handful of basil, roughly chopped +extra for garnish
Olive oil
Salt and pepper
Grated parmesan (optional)

Method

Pre heat the oven to 180C.

Cut the eggplants in half lengthways. Season them with salt and pepper and drizzle lightly with olive oil. Place on a baking tray and cook in the oven for 30 minutes (if they are small) or 1 hour if large. The flesh of the eggplant should be soft.

Once cooked, cool slightly. In the meantime heat a small amount of oil in a pan and cook the bacon and onions until golden in colour. Add the garlic, raisins and pinenuts and cook for a further 2 minutes then place in a bowl.

With a spoon, very carefully scoop out the flesh out of the eggplants, ensuring not to pierce or damage the skin. Add the flesh the bacon mixture along with the chopped tomato, breadcrumbs, parmesan (optional) and basil. Season to taste.

Spoon the mixture back into the eggplant skins and reheat in a cooler oven (160C) for 15 minutes.

Sprinkle with extra basil leave to serve and optionally, some parmesan.