Greek-style baked eggplant
PREP + COOK TIME 1¼ HOURS SERVES 4
4 small eggplants (920g), halved lengthways
2 tablespoons extra virgin olive oil
1 medium red onion (170g), chopped finely
2 stalks celery (300g), trimmed, chopped finely
1 clove garlic, crushed
2 teaspoons finely chopped fresh oregano
1 large red capsicum (350g), chopped finely
2 medium Roma tomatoes (150g), chopped finely
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice
100g fetta, crumbled
1/3 cup (100g) pitted black olives, chopped finely
¾ cup (55g) panko breadcrumbs
¾ cup (60g) finely grated parmesan
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 Lebanese cucumber (130g), grated coarsely
1 cup (280g) Greek-style yoghurt
¼ cup fresh flat-leaf parsley leaves, extra
1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.
2 Using a small knife, cut a 1cm 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 for 25 minutes.
3 Meanwhile, heat half the oil in a frying pan over medium heat. Cook onion, celery, garlic and oregano, stirring, for 3 minutes or until soft. Add capsicum; cook, stirring, for 3 minutes or until soft. Stir in tomato, rind and juice; remove from heat. Stir in fetta and olives; season to taste.
هذه القصة مأخوذة من طبعة Issue 79, 2022 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 79, 2022 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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