Stuffed Eggplants (*)


Recipe by Natalie Kringoudis from Serves 4


  • 2 larger sized eggplant
  • 1 can of organic crushed tomatoes
  • 2 onions, diced
  • 1 bunch of parsley
  • 1 tblspn Olive oil


Cut the eggplant in half, score and brush with half the oil. Place in an oven on 180 degrees. Allow to cook until flesh is soft, approximately 30 minutes. Remove from oven and allow to cool. Meanwhile in a fry pan, fry onion with remaining oil until soft. Add tomato and salt and pepper, and stir to combine. Remove flesh from eggplant, once cool enough to handle and add the flesh to the onion and tomatoes. (The best way to get the flesh out without damaging the eggplant is to cut around the edge leaving 0.5cm border and then spoon out the flesh carefully, making sure not to damage the eggplant skins as they are to be refilled.) Add parsley and stir until well mixed through. Place mixture back into eggplant shells and put back into the oven for approximately 10 minutes. Enjoy!

Note: if wanting to add a protein, you could use chicken mince, add it with the onion & brown well. Mmmm … delicious & perfect nutrition when following Michele’s Cleanse & Nourish programs. Submitted by Di Conlan, wholefoods lover and former Cleanse & Nourish girl! (*) Denotes a cleansing recipe

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