Egg Stuffed Eggplant

Push your slow cooker beyond the usual stews and chili with this showstopping six-ingredient eggplant preparation. It's both hearty and vegetarian.

INGREDIENTS

2 small eggplants

2 tbsp olive oil

4 eggs

1 small tomato, seeded and diced

Salt and pepper

Method

1 On a work surface, cut the eggplants in half lengthwise. With a small knife, score the flesh of the eggplant in a criss-cross pattern, without piercing the skin. Season with salt and pepper.

2 In a large non-stick skillet over medium-high heat, brown the eggplant halves in the oil, cut side only. Place in the slow cooker, cut side up. Cover and cook on low for 3 hours. At this stage, the cooker can be left on warm for up to 1 hour.

3 With a spoon, press the centre of the flesh of the eggplant halves to make space for the eggs. Break an egg into the centre of each eggplant. Season with salt and pepper. Cover and cook on low for an additional 20 to 30 minutes, or until the egg white is firm and set.

4 Place the eggplant on a serving dish. Garnish with the arugula and tomato. Drizzle with olive oil or a salad dressing, to taste.

PAIR THIS

Liberty School Cabernet Sauvignon

A crowd-pleasing combination of plum and black berries with a pleasantly lush mouthfeel. Flexible pairing partner. LCBO #738823