Stuffed Eggplant

recipe

• 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 !