This Greek-Style Baked Brinjal is a scrumptious vegetarian meal and perfect for dinner.
Ingredients
- 4 small brinjal, halved lengthways
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 stalks celery, trimmed, finely chopped
- 1 garlic clove, crushed
- 2 tsp finely chopped fresh oregano
- 1 large red pepper, finely chopped
- 2 Roma tomatoes, finely chopped
- 1 tsp finely grated lemon zest
- 1 tsp lemon juice
- 100 grams feta, crumbled
- 2/3 cup pitted black olives, finely chopped
- 3⁄4 cup panko breadcrumbs
- 60 grams finely grated parmesan
- 1 tbsp coarsely chopped fresh parsley
- 1 Mediterranean cucumber, coarsely grated
- 1 cup greek-style yoghurt
- 1⁄4 cup fresh parsley leaves, extra
Instructions
PREHEAT the oven to 220°C. Line two oven trays with baking paper.
USING a small knife, cut a 1cm border inside each brinjal half; scoop out the flesh without breaking the skin. Reserve flesh for another use.
PLACE eggplant shells, cut-side-up on oven trays; cover with foil. Bake for 25 minutes.
HEAT half the oil in a frying pan over medium heat. Add the onion, celery, garlic and oregano and cook for 3 minutes, stirring or until soft.
ADD red pepper; cook, stirring, for 3 minutes or until soft. Stir in tomato, zest and juice and remove from heat. Stir in feta and olives. Season to taste. COMBINE breadcrumbs, parmesan and parsley in a bowl and season. Reduce the oven to 200°C.
SPOON pepper mixture into eggplant shells and top with breadcrumb mixture. Bake for 25 minutes or until the eggplant is tender.
COMBINE cucumber and yoghurt in a bowl and season.
TOP TIP: Use a metal measuring spoon to scoop out the flesh, these spoons are sharper and will more accurately
SERVE brinjal drizzled with remaining oil and topped with yoghurt mixture, extra parsley and pepper.
ALSO SEE ASPARAGUS QUICHE RECIPE
