Native Mint and Saltbush Stuffed Eggplant

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Tricking up one of my all-time favourite vegetables – Eggplant! The thing I love about eggplants is their ability to soak up every flavour that comes in their vicinity and roasting them until they’re super silky and soft inside. These are stuffed with a herby, minty-studded ricotta mixture that crisps up to a deliciously golden hue after baking and remains super soft and flavourful underneath.

Serve with a peppery rocket salad that’s dressed in olive oil and fresh lemon – these zesty flavours complement our Native River Mint perfectly!

Have as a main meal or side dish to some grilled meat or fish and enjoy!

Spices used in this recipe

  • Australian Native Saltbush

    Product description

    Australian Native Saltbush is one of Australia’s best and most versatile native herbs. Like many of our native herbs, Saltbush was originally used medicinally by Indigenous Australians to aid in the healing of wounds or burns. Today, Saltbush leaves are widely utilised in cooking to add a delicious savoury, salty flavour as a healthier alternative to regular salt. An authentic taste of the Australian bush and one of our most versatile and most-used in our Natives range.

    SKU: B0099
  • Pepper Berries

    Product description

    Pepper Berries come from a shrub that grows in the alpine regions of Tasmania and south-east mainland of Australia. The berries have a bright purple or dark blue colour with intense heat, complex fruity flavour and sweet aroma. They are characterised by their versatility and are hotter than conventional peppercorns. Use it in any dish to spice it up with a peppery zing.

    SKU: B00821
  • Australian Native Peppermint Gum

    Product description

    Australian Native Peppermint gum grows in the woodlands and forests of South Eastern Australia and has peppermint flavoured leaves which are glossy grey to grey-brown. The essential oils in the leaves smell like Peppermint and Eucalyptus gum and taste slightly minty. Use in sweet and savoury dishes for an aromatic minty kick.

    SKU: B00823


  1. Preheat oven 180C
    Pour 125ml water into a ceramic baking dish.
    Halve the eggplants lengthways, scoop out the flesh leaving a 1cm border.
    Dice the flesh.
    Arrange the shells in the prepared dish.

  2. Heat 2 tablespoons oil in a pan on med-high heat, then add onion, garlic, and celery.
    Cook for 5 mins.
    Add diced eggplant flesh and cook another 10 mins and remove from heat.
    Grind the Pepper Berries.
    To eggplant, stir in ricotta, half the parmesan, Native Pepper Berries, River Mint, Peppermint Gum, and Saltbush.

  3. Pack each eggplant shell with the filling and cover with alfoil.
    Bake for 20-30 mins. and then remove alfoil and sprinkle the remaining parmesan over the top and bake uncovered for 10-15 mins.
    Serve with a peppery rocket salad that’s dressed in olive oil and fresh lemon – these zesty flavours complement our Native River Mint perfectly!

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