Turkish-style stuffed eggplant
6 medium, halved lengthways
1 large, finely chopped
2 stick(s), stick, finely chopped
3 clove(s), thinly sliced
4 medium, (use mixture of red, green and yellow capsicums), thinly sliced
Canned diced tomatoes
800 g, (buy 2 x 400g cans)
Red wine vinegar
Reduced fat feta cheese
180 g, chopped
½ cup(s), to serve
- Preheat oven to 200°C. Place eggplants on 2 large baking trays and brush with half the oil. Bake, swapping trays halfway through cooking time, for 30-35 minutes or until tender.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1-2 minutes or until fragrant. Add capsicum and cook, stirring, for 5 minutes or until starting to soften. Add cumin, paprika and cinnamon and cook, stirring, for 1 minute. Add tomato, vinegar and pomegranate molasses, stir to combine and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until vegetables are tender.
- Scoop out flesh from each eggplant, leaving enough shell so they don’t collapse. Coarsely chop eggplant flesh and stir into tomato mixture. Season with salt and pepper. Spoon filling into eggplant shells and bake for 20-25 minutes. Set aside to cool to room temperature.
- Sprinkle with feta and mint leaves to serve.