STUFFED EGGPLANTS WITH TOMATO, FETA AND PARSLEY 0

Comfort food is THE BEST.

Don’t get me wrong, I DEFINITELY love eating all year round, but there’s something about a hot meal on a really cold day that is HEAVEN.

This recipe comes to me via a really close friend, Kasey. I still remember the first time Kasey made it for me…. I’ve since made it for my family many times and now I bring it to you.

These are not vegetarian but could easily be adapted to be so.

Happy Cooking!

Kali Orexi,

Phoodie

INGREDIENTS

9 tablespoons olive oil
2 cloves garlic, crushed
3 cups tomato passata

1 cup water
4 eggplants
1 celery stalk, chopped
1 teaspoon paprika
400g beef mince
3/4 cup Parmesan, grated
200g Feta, roughly chopped
1 bunch parsley, chopped

topping before baking

1/2 cup breadcrubs

1/4 cup parmesan

METHOD

1) Preheat the oven to 180 deg. cel

2) Place one crushed garlic clove and 4 tablespoons of olive oil in a pan over medium heat. Add the tomato passata and the cup of water. Add salt and pepper and bring to the boil. Lower the heat and simmer for approximately 10 minutes.

3) Bring a saucepan of water to the boil. Cut the stalk off each eggplant and then cut it in half lengthways. Scoop the flesh out with a large spoon leaving just the thin shell. Chop up the flesh and set it aside.

4) Boil the eggplant skins for about 8-10 minutes in the water. Once they are soft, but still have their shape, drain.

5) Heat 5 tablespoons of oil with the other crushed clove of garlic in a large frying pan. Add the chopped eggplant flesh, celery and paprika and cook over medium heat until it is softened and lightly golden.

6) Add the meat, stir through, and keep cooking for 15 minutes. Add 1 teaspoon salt and continue to cook for a few more mins. Mix in a cup of the cooked tomato sauce, cook for a few minutes more and then remove from the heat to cool slightly.

7) Mix in the parmesan, feta, and parsley. Taste and add salt and pepper as needed.

8) Spoon the rest of the tomato sauce (saving a few tablespoons) into the base of a large baking dish. Place the eggplant shells side by side on top of the sauce. Fill them with the eggplant, cheese and meat filling. Spoon some tomato sauce over the tops of the eggplants and then sprinkle with parmesan and breadcrumbs.

9) Cook in the oven for approximately 40 – 50 minutes. You want the sauce to be bubbling and for a golden crust to form on the corners of the dish.

Note: These are delicious served hot or room temperature.