Stuffed Eggplant & Zucchini

INGREDIENTS:

Serves 4 - 6

• 3 Zucchinis

• 1 Eggplant

• 1 large piece Broccoli 

• ½ cup Mushrooms

• 4 Tomatoes

• 2 tsps Paprika relish

• 75g Goat fetta

• ½ cup Almond meal or cooked quinoa

• 4 Eggs

• Parsley to garnish

 

INSTRUCTIONS:

1. Cut zucchinis and eggplant in half and create little boats.

2. Combine the insides of zucchinis and eggplant and all vegetables and stirfry in a little olive oil until they are soft. Allow to cool

3. Place little zucchini and eggplant boats on a pan with a little olive oil.

4. Add the almond meal, eggs, paprika and cheese to vegetables.

5. Mix together and stuff the zucchinis and eggplant.

6. Place in a 160°C oven for 30 minutes until egg is cooked.