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Victoria
Australia

Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Vegetable stuffed eggplant

Blog archive

Vegetable stuffed eggplant

grownandgathered

Like your nonna makes. Vegetable stuffed eggplant, with autumn vegetables from the garden and hand-made feta using raw milk from the cow.  



Serves 4 // Time 1 hour

Recipe: 


Every week we try to have "family dinner night", where our staff and ourselves share a meal (although lately time seems to have gotten away from us and we have skipped a few!). This week, this was the meal we all shared. Some of us ate it as it is and some served it with brown rice - up to you!

INGREDIENTS 


4 big eggplants or 6 smaller eggplants 
500g of tomatoes or 500ml of passata
1 onion
1-2 bunches of chard (whatever you have got!)
150g crumbled feta 
Half a bunch of dill
Juice of a quarter of a lemon
1 tbsp finely chopped pine nuts
Pepper and sea salt
1 tsp rapadura sugar (or raw sugar)
Good olive oil

 

METHOD 


- Preheat oven to 180 degrees Celsius.

- Heat a large fry pan with olive oil, over low-medium heat. 

- Chop onion finely and sweat in the pan with a tsp pepper.

- Chop eggplant in to halves, scoop out the middle so there is a about a 1cm boarder around the eggplant. Place eggplant halves on a baking tray and coat the outside lightly with olive oil.Roughly chop scooped-out eggplant, tomatoes (or simply add passata) and garlic - add to the pan with a good splash of olive oil, rapadura sugar and a pinch of salt. Turn to high heat and put the lid on, stirring often. 

- Once it begins to "break down", turn stove down to medium or to a simmer. Shred chard into strips and cut dill finely - add to the pan.

- Put the lid on and cook down until everything looks "melted". 

- Add it to a bowl and mix in feta, pine nuts and lemon juice. 

- Fill eggplant halves with mixture and place in the oven for 30 minutes.

N.B.
*If you have some leftover rice or breadcrumbs, place on the top of the eggplants before putting them in the oven. This will make the tops crunchy and delicious
*You can also add rice to the eggplant stuffing mixture, however you will need to season to taste (e.g. more salt, pepper etc).
*Don't discard chard and dill stalks, add them to the pan, but make sure they are chopped finely.