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Stuffed Eggplant & Zucchini


Serves 4 - 6

  • 3 Zucchinis
  • 1 Eggplant
  • 1 large piece Broccoli
  • ½ cup Mushrooms
  • 4 Tomatoes
  • 2 tsps Paprika relish
  • 75g Goat fetta
  • ½ cup Almond meal or cooked quinoa
  • 4 Eggs
  • Parsley to garnish



  1. Cut zucchinis and eggplant in half and create little boats.
  2. Combine the insides of zucchinis and eggplant and all vegetables and stirfry in a little olive oil until they are soft. Allow to cool
  3. Place little zucchini and eggplant boats on a pan with a little olive oil.
  4. Add the almond meal, eggs, paprika and cheese to vegetables.
  5. Mix together and stuff the zucchinis and eggplant.
  6. Place in a 160°C oven for 30 minutes until egg is cooked.