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Maggie Beer

Baked Eggplant Stuffed with Sourdough Crumbs, Pecorino, Garlic, Anchovies and Mint

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Step 1: Preheat fan forced oven to 220C.

Step 2: Cut the eggplants in half lengthways, then carefully scoop the flesh out.

Step 3: Place eggplant and reserved eggplant flesh on a baking tray and drizzle with a quarter cup of Extra Virgin Olive Oil, salt & pepper.

Step 4: Cook in the preheated oven for fifteen minutes until the eggplant shells are starting to turn crispy and the flesh is tender.

Step 5: Heat the remaining Extra Virgin Olive Oil in a non stick medium sized fry pan over a low heat and add anchovy fillets and garlic.

Step 6: Cook gently for a minute until the anchovy breaks down and the garlic is soft.

Step 7: Add the sourdough crumbs to the mixture and cook for two minutes or until lightly toasted.

Step 8: Remove from heat and mix with the cooked eggplant flesh and one tablespoon of the chopped mint.

Step 9: Add mixture to cooked eggplant cases. Sprinkle with the pecorino and Extra Virgin Olive Oil and place back in oven for ten minutes until cheese is bubbling and golden.

Step 10: Remove from the oven and allow to rest for five minutes then add the remaining fresh chopped mint and serve


  1. 250g 2 eggplants
  2. to season salt and pepper
  3. 20g anchovies
  4. 2 garlic cloves roughly chopped
  5. 75g 3/4 cup breadcrumbs
  6. 2 tbspn mint chopped
  7. 40g 1/3 cup pecorino finely grated

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