- 8 baby brinjals, halved
- Sea salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
- 1 T thyme leaves chopped
- For the stuffing:
- 1 T olive oil
- 1 red onion, halved and thinly sliced
- 6 bacon rashers, chopped
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 4 spring onions, chopped
- 50 g spicy cashew nuts, chopped
- 1 cup mozzarella 1 cup grated
Preheat the oven to 220°C and lightly grease a roasting pan with oil. Place the baby brinjals into the prepared pan and season with salt.
Drizzle with oil, sprinkle over the thyme and bake for 15 minutes, or until cooked through. Scoop out the flesh and set both the flesh and shells aside.
To make the stuffing, heat the oil in a pan and sauté the onion and bacon for 5 minutes, or until the onion is soft and slightly golden and the bacon fat has rendered.
Add the garlic and red pepper and cook for a further 2 minutes. Mix in the brinjal flesh and cook for 1 minute. Spoon the mixture back into the brinjal shells.
Mix the spring onion with the spicy cashew nuts and mozzarella and sprinkle over the stuffed brinjals. Bake 5 minutes until the cheese has melted. Serve warm.