Around 8 small baby eggplants, washed and slit through crosswise up to the stem which holds it together
3-4 Tbsp olive oil
2-3 garlic cloves, minced fine
1 medium red bell pepper, diced fine
3-4 baby potatoes, diced fine (if you are not using organic, then peel the potatoes as it is one of the dirty dozen)
Pinch crushed red pepper
About 1 cup of shredded greens (I used beet greens as I had them at hand, but feel free to use spinach, chard, kale, or anything else you fancy)
Pinch salt
Few springs of cilantro, chopped fine for garnish
Method:
Bake the eggplant:
Preheat the oven to 350F
Brush the eggplant generously with olive oil on the outside and inside and bake for around 20 mins until eggplant is soft but not totally falling apart
Split the eggplant crosswise to the stem which still holds it together
Make the filling:
Heat a pan and add about a tablespoon of olive oil
Add the garlic
When fragrant, in about a minute, add the red bell pepper
After 2-3 minutes, add the potatoes and lower the heat and close with a lid
Check if the potatoes are cooked after 5-6 mins and cook for around 5 mins more, if not
Add the red pepper and stir
Switch off the heat and add the shredded greens and salt and close with a lid and let it cool
Assemble the stuffed eggplant:
When ready to assemble, use your fingers to carefully stuff the eggplant with the filling. (You may have some filling left over, and you can just serve it as a side)
Drizzle with some more olive oil, garnish with chopped cilantro and serve at room temperature