How to make Eggplant / Aubergine stuffed with mixed vegetables and cornbread
4,107 views · Published 24 May 2017 · 8:06 · Indexed 6 October 2026
Channel: Momma Cherri · 2017 · People & Blogs
Momma Cherri shows you how to make a simple but delicious stuffed eggplant / aubergine. This is easily adapted into a vegan meal by omitting the cheese and cornbread, or by using vegan cheese. Slice the eggplant/Aubergine in half, score with a sharp knife, and season with cajun seasoning, dried herbs, salt, pepper, and drizzle with olive oil. Bake in a preheated oven for 15 mins (180-200 degrees, gas mark 4 , 350 degrees in the USA). Dice a red pepper, green pepper, spring onion (scallion), and any other vegetables you fancy. Lightly fry for 5 mins. If you have some corn bread, crumble some into the mixed vegetables. Once you've removed the eggplant / aubergine from the oven, scoop out the inside flesh and add it to the stir fried vegetables. Place the combined mixture back into the eggplant / aubergine. Top with cheese (optional), and place back in the oven to finish off for 10 mins. Become a Patron for extra videos, monthly Cajun seasoning, and one to one chat with Momma https://www.patreon.com/mommacherri You can buy your Cajun seasoning from our website http://mommacherrisoulfood.com/shop/
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