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 Place oven rack in upper third of oven; preheat to 180°C fan bake. Line a large rimmed baking tray. 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. 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 ...
