Stuffed Baked Eggplant
Serves: 4 as a light meal
This is a cheesy, zesty delight. Use a sharp knife to score the eggplant flesh, starting at the top and going across on the diagonal both ways to create a criss crossing pattern down to the base. It’s easy to double the recipe if you’re serving a bigger group.
3 large eggplants, halved
3 tablespoons olive oil
250g spinach leaves
150g feta, crumbled
1 punnet cherry tomatoes, diced into eighths
½ cup sundried tomatoes, finely diced
½ cup ricotta
⅓ cup pesto
3 tablespoons pine nuts, toasted
1 cup roughly chopped fresh basil
2 tablespoons fresh thyme
1 tablespoon dried oregano
Zest of 1 lemon
Salt and black pepper
TO SERVE
A handful of pomegranate seeds
1. Preheat the oven to 200°C fan bake. Score the flesh of the eggplants, then place skin-side down on a lined baking tray. Drizzle with the olive oil. Bake for 30 minutes or until soft.
Boil a jug of
