Meat-free Monday

Our vibrant vegetarian mains not only taste luscious, but they’re low carb to boot!

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.