Stuffed Eggplant

Step 1

Preheat the oven to 200°C. Wash & slice the eggplants in half lengthwise. Using the tip of a sharp knife, score the flesh without piercing the skin.

Step 2

On a baking tray lined with parchment paper, add the eggplants. Drizzle over with olive oil & season with salt & pepper. Roast for 30 min at 200°C.

Step 3

Meanwhile, cook the mixed grains according to package instructions. Once cooked through, drain & set aside.

Step 4

In the meantime, cut the pomegranate & shell it to collect the seeds.

Step 5

Wash & finely mince the mint & parsley.

Step 6

If you have some, peel & finely mince the garlic.* *Check out our tips for this step

Step 7

One cooked through, remove the eggplant from the oven & gently remove the cooked flesh, using a spoon. Keep the eggplant shells for plating.

Step 8

Roughly mash the aubergine flesh. Add the grated garlic & stir to combine.

Step 9

In a shallow dish, combine : the cooked mixed grains, eggplant flesh, crumbled feta, minced herbs & pomegranate grains. Season with salt & pepper.

Step 10

Fill the eggplant shells with the mixture & cook in the oven for another 5 min at 200°C.

Step 11

Serve the stuffed eggplants with a side of green salad. Enjoy !