John Myers
Ingredients for 4 servings:
- 4 eggplant(s)
- 200 g sprouts (lentil sprouts)
- 200 g sprouts (chickpea sprouts)
- 8 slice(s) cheese, Emmental or Gouda
- 500 g potatoes (floury)
- 50 g butter
- ¼ liter of milk
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Clean and wash the eggplants, cut them in half lengthwise, and brush the cut sides with olive oil. Place them on a baking sheet and cook for 15 to 30 minutes, depending on their size. Meanwhile, peel and boil the potatoes. Heat the milk and melt the butter in it. Mash the cooked potatoes, adding the butter and milk mixture. Season with salt and nutmeg. Steam the chickpea sprouts for about 10 minutes, until they still have a bit of a bite and are not completely soft. Place the mashed potatoes in a lightly oiled ovenproof dish. Carefully scoop out the cooked eggplants and place them in the mashed potatoes (the mashed potatoes will then support the eggplant boats). Tip: I use a grapefruit or pomelo scoop to scoop them out. Puree the eggplant flesh, season with salt and pepper, mix with the lentil and chickpea sprouts, and stuff the eggplant halves. Spread any remaining mixture into the dish. Cover everything with the cheese and bake at 200°C (400°F) for about 15 minutes, or until the cheese is melted and lightly browned. The lentil sprouts will still be firm to the bite. If you prefer them softer, steam them with the chickpea sprouts for about 5 minutes. For a sweeter touch, chop dried dates and add them to the filling.
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