Stuffed eggplant putanesca

This meal for two is the perfect midweek meal option. Eggplant stuffed with orzo tomato and covered with feta cheese.

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Cal/Serv:
400

Make:

2

Preparation time:

0

hours

15th

minute

Cooking time:

0

hours

35

minute

total time:

0

hours

50

minute

2


Anchovies in olive oil, drained (optional)

100 grams

Cherry tomatoes, halved

25 grams

Kalamata olives, pitted, halved

Small handful of basil, fresh and chopped leaves, plus extra leaves for garnish

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  1. Preheat oven to 200°C (fan 180°C) mark 6. Cut the stem, then cut the eggplant in half lengthwise and chop the meat. Arrange the cut pieces in a small roasting pan and brush with 1 tablespoon of the oil. Season and grill for 30 minutes or until meat is tender.
  2. Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium heat. Add the anchovies, if using, garlic and chili flakes and cook for 2 minutes, stirring, until fragrant. Add tomatoes and cook for 8 minutes, crushing tomatoes with the back of a spoon until crumbled.
  3. Add orzo, 300 ml of boiling water, olives and basil. Simmer on low heat for 8 minutes, with frequent stirring, or until orzo has softened.
  4. Remove the eggplant from the oven and remove the meat with a spoon (leave the eggplant peel in the tin). Finely chop the meat and toss with the tomato mixture. Check the seasoning and put the mixture into the crust with a spoon.
  5. Crumble over feta cheese and return to oven for 5 minutes. Garnish with extra basil and serve.

For every meal:

  • Calories: 400
  • Protein: 11 grams
  • Total Fat: 19g
  • Saturated: 4 grams
  • Carbs: 42 g
  • Total sugars: 7 grams
  • Fiber: 9 g

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