Recipe 9: Stuffed Eggplants

Recipe 9:
Stuffed Eggplants


8 Small Eggplants (thin kind)
2 Tbsp peanut oil (vegetable oil will work fine also)
4 shallots, finely chopped
2 garlic cloves, crushed
2 fresh red chiles, seeded and chopped
1 zucchini, coarsely chopped
4 oz creamed coconut, chopped
Fresh Basil Leaves (a few)
Small handful of fresh cilantro, chopped
4 tbsp Soy sauce

Preheat oven to 400 F. Put the eggplants in a roasting pan and cook in the preheated oven for 8-10 minutes until just softened. Cut in half and scoop out the flesh, reserve shells.
Heat the oil in a wok or large skillet, add shallots, garlic, and chiles and stir-fry for 2-3 minutes. Add the zucchini, eggplant flesh, coconut, herbs, and soy sauce and let simmer, stirring frequently for 3-4 minutes.
Divide the mixture between the eggplant shells. Return to the oven for 5-10 minutes until heated through and serve immediately. Goes well with white rice dishes!

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