<strong>David Tsirekas, Executive Chef at The Civic Hotel Sydney shares one of his gorgeous vegetarian stuffed eggplant recipes with us.</strong> <strong>INGREDIENTS</strong> 3 large <a href="https://womenlove.health/health/nutrition/best-brain-foods-can-breakfast-pill-boost-energy-iq/" target="_blank" rel="noopener">eggplants</a>, quartered lengthwise 60 ml (¼ cup) extra virgin olive oil plain flour, to dust vegetable oil, to deep-fry natural yoghurt to serve <strong>Tomato filling</strong> 8 spring onions, thinly sliced 4 garlic cloves, crushed 3 large vine-ripened tomatoes, finely chopped 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp sweet paprika 1 tbsp tomato paste ½ cup coriander leaves ¼ cup firmly packed dill leaves, chopped <strong>METHOD</strong> <strong>1</strong> To make the tomato filling, combine all ingredients in a bowl. Season with salt and pepper. <strong>2</strong> Place eggplants in a large bowl with flour and toss to combine. <strong>3</strong> Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 6, gently drop eggplant into the oil and fry, turning halfway, for 4 minutes or until golden and slightly softened. <strong>4</strong> Remove with a slotted spoon and drain on paper towel. Allow to cool. <strong>5</strong> Preheat oven to 210°C. Turn eggplant pieces skin-side up and press lightly to flatten slightly. Using a small, sharp knife, make an incision lengthwise down the centre of the eggplant, about three-quarters of the way through to open it up. Place eggplant on a greased oven tray and spoon some filling down the centre of each. <strong>6</strong> Drizzle with oil and cook for 20 minutes or until eggplant is softened. <strong>7</strong> Serve drizzled with yoghurt and topped with shredded spring onion.
