Name: Greek baked eggplant
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 large_piece (1kg) eggplants, halved lengthways; 2 tablespoon olive oil; 1/2 medium_piece (85g) red onion , chopped finely; 1 (150g) stick celery, trimmed, chopped finely; 1 clove garlic, crushed; 2 teaspoon fresh oregano leaves finely chopped; 1 large_piece red capsicum (bell pepper) (350g), chopped finely; 2 medium_piece (150g) roma (egg) tomatoes, chopped finely; 1 teaspoon lemon rind, finely grated; 1 teaspoon lemon juice; 100 gram fetta, crumbled; 2/3 cup (100g) pitted black olives, chopped finely; 3/4 cup (55g) panko (japanese) breadcrumbs; 3/4 cup (60g) parmesan, finely grated; 1 tablespoon fresh flat-leaf parsley, coarsely chopped

Ingredients

2 large_piece (1kg) eggplants, halved lengthways

2 tablespoon olive oil

1/2 medium_piece (85g) red onion , chopped finely

1 (150g) stick celery, trimmed, chopped finely

1 clove garlic, crushed

2 teaspoon fresh oregano leaves finely chopped

1 large_piece red capsicum (bell pepper) (350g), chopped finely

2 medium_piece (150g) roma (egg) tomatoes, chopped finely

1 teaspoon lemon rind, finely grated

1 teaspoon lemon juice

100 gram fetta, crumbled

2/3 cup (100g) pitted black olives, chopped finely

3/4 cup (55g) panko (japanese) breadcrumbs

3/4 cup (60g) parmesan, finely grated

1 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

1.Preheat oven to 220°C (200°C fan forced). Line two oven trays with baking paper.

2.Using a small knife, cut a 1cm (½-inch) border inside each eggplant 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 25 minutes.

3.Meanwhile, heat half the oil in a large frying pan over medium heat, cook onion, celery, garlic and oregano, stirring, 3 minutes or until soft. Add capsicum, cook, stirring, 3 minutes or until soft. Stir in tomato, rind and juice, remove from heat. Stir in fetta and olives, season to taste.

4.Combine breadcrumbs, parmesan and parsley in a small bowl, season to taste.

5.Reduce oven to 200°C (180°C fan forced).

6.Spoon capsicum mixture into eggplant halves;,op with breadcrumb mixture. Bake 25 minutes or until eggplant is tender. Drizzle with remaining oil before serving.

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Ingredients

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