Mediterranean Stuffed Eggplants with Salad

Mediterranean Stuffed Eggplants with Salad

Ready in 45 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 17, 2016.
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Kalamata olives, semi-dried tomatoes, basil and parmesan are just some of what makes up this delicious Mediterranean stuffed eggplant!

Ingredients

MEDITERRANEAN STUFFED EGGPLANTS

  • 2 eggplants
  • 1 tablespoon olive oil
  • 1 1/2 cups vegetable stock
  • 1/2 cup bulgur wheat
  • 1 punnet cherry tomatoes
  • 3/4 red onion, finely diced
  • 2 cloves garlic, minced
  • 2–3 teaspoons balsamic vinegar
  • 40g semi-dried tomatoes
  • 1/4 cup chopped Kalamata olives
  • 70g feta cheese, crumbled
  • 3 tablespoons chopped basil leaves
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup panko breadcrumbs

SALAD

  • 1/2 telegraph cucumber, thinly sliced
  • 1 fancy lettuce, leaves separated
  • 1/4 red onion, thinly sliced
  • 1 tablespoon red wine or balsamic vinegar
  • 1 1/2 tablespoons extra-virgin olive oil

TO SERVE

  • 1 tablespoon chopped basil leaves
  • 30g feta cheese, crumbled

Steps

  1. oven to 220°C.
  2. Cut eggplants in half lengthways, keeping stems intact. Place on a baking tray, cut-side-up, drizzle with olive oil and season with salt. Bake for 25 minutes until tops are browned and flesh inside is soft. In small pot, bring vegetable stock to the boil. Add a pinch of salt and bulgur wheat. Cover, turn off heat, leave for 15 minutes until grains are tender.
  3. Cut all cherry tomatoes in half, set half aside for salad.
  4. Heat a drizzle of olive oil in a medium fry-pan (preferably non-stick) on medium heat. Cook diced onion for 1–2 minutes until softened. Add garlic and first half of cherry tomatoes and cook for a further 2 minutes, until soft. Add balsamic vinegar and remove from heat.
  5. Drain bulgur. Add bulgur, semi-dried tomatoes, olives, feta and basil to cooked tomato mixture. Toss, season to taste with salt and pepper.
  6. Scoop out cooked eggplant flesh with a spoon, taking care not to tear the skin. Break up flesh into bulgur mixture and stir through. Evenly spoon mixture into eggplant skins, gently stuffing to fill. Sprinkle parmesan and breadcrumbs over top. Increase oven to high grill, and brown eggplants under the grill for about 2 minutes, or until golden.
  7. Toss all salad ingredients (including remaining tomatoes) together.
  8. Place 1–2 stuffed eggplant halves onto each plate with salad on the side. Garnish with basil and feta.

Nutritional Information

Energy 2586 kj
618 kcal
Protein 25.2g
Carbohydrate 49.1g
Fat 31.7g