Feta & Capsicum Stuffed Eggplant

 

Found some eggplants and capsicum rolling around in the fridge so put this together for a reasonably quick dinner last night. Love all the mediterranean flavours.

Ingredients
Serves 2

• 2 large eggplants
• Extra-virgin olive oil
• 1 red onion, finely chopped
• 1 tbsp tomato paste
• ½ tsp ground cumin
• 2 cloves garlic, minced
• 1 x 400g can diced tomatoes
• 1 red capsicum (or any colour will do the trick)
• Large handful chopped fresh flat-leaf parsley
• ⅓ cup pitted Kalamata olives, quartered
• 1 tbsp red-wine vinegar
• 1/2 block crumbled feta cheese
• Chopped fresh dill and oregano, for garnish

Method

1. Place oven rack in upper third of oven; preheat to 180°C fan bake.
2. Line a large rimmed baking tray.
3. Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
4. Drizzle the insides of the eggplant shells evenly with olive oil. Place the eggplant, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and change oven setting to grill.
5. While the eggplant roasts, heat a big glug of olive oil in a large pan over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
6. Divide the filling evenly among the eggplant shells; top each with crumbled feta. Grill until the cheese is golden. Sprinkle with fresh oregano and dill, if you've got them and enjoy!