Thai-Style Stuffed Eggplant
A flavorful and aromatic Thai dish featuring eggplant stuffed with a zesty mixture of spices and herbs.
Ingredients
- ●1 medium eggplant
- ●1 tsp middle eastern spicesmix of cumin, coriander, and turmeric
- ●2 tbsp zesty saucehomemade or store-bought
- ●2 tbsp chopped fresh cilantro
- ●2 tbsp chopped scallions
- ●2 tbsp coconut oil
- ●1 sheet pie crust dough
- ●1/2 cup shredded mozzarella cheese
- ● salt and pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the eggplant in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
- 3
In a bowl, mix together the middle eastern spices, zesty sauce, chopped cilantro, chopped scallions, and shredded mozzarella cheese.
- 4
Stuff each eggplant half with the spice mixture, dividing it evenly between the two.
- 5
Place the eggplant halves on a baking sheet lined with parchment paper and brush with coconut oil.
- 6
Roll out the pie crust dough to a thickness of about 1/8 inch and cut it into strips.
- 7
Place a strip of pie crust dough on top of each eggplant half, pressing the edges to seal.
- 8
Bake for 25-30 minutes, or until the eggplant is tender and the crust is golden brown.
- 9
Serve hot and garnish with additional chopped cilantro if desired.
- 10
Note: You can also use a pre-made pie crust or a different type of pastry crust if desired.