John Myers
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Eggplant with White Cabbage and Pineapple Filling from Oven
The perfect eggplant with white cabbage and pineapple filling from oven recipe with a picture and simple step-by-step instructions.
Also:
- 1 Pc. Onion, finely chopped
- 1 Pc. Garlic clove, finely chopped
- 1 tsp Coconut oil
- 2 Handful Small grated white cabbage
- 1 Msp Ground caraway seeds
- 1 tsp Curry powder
- Salt pepper
- 30 g Walnuts, chopped
- 1 Handful Finely diced pineapple
- 300 ml Tomato sauce
- 4 Discs Goat cheese
- Sauté the onion and garlic in the melted coconut oil. Add the cabbage and dust with the spices. Fry lightly for about 5 minutes. Stir in the pineapple with juice and chopped walnuts. Possibly stir in a dash of cream or milk.
- Spread the tomato sauce in a baking dish. Halve the aubergines lengthways and cut out the pulp. Put the aubergines in the sauce and fill with the white cabbage mixture. Cover with goat cheese and bake in the preheated oven on the middle shelf at 200 degrees top / bottom heat for about 35 minutes, until the aubergines are nice and soft.
Tips:
- This fits e.g. Sweet potato and eggplant puree (recipe in my cookbook and at the same time the perfect use of leftovers for the hollowed out pulp of the eggplant). But bread, rice, millet, buckwheat, couscous, bulgur or noodles are also ideal companions.
- For the tomato sauce you can either make a quick sauce yourself or you can use z. B. how I in this case leftover tomato and lentil soup (recipe in my cookbook). In addition, I mixed in some of the remaining paprika-hemp spread. If you have to go very quickly, you can also use ready-made tomato sauce from the jar.
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