Stuffed Eggplants

This recipe is a delicious and healthy addition to your repertoire if you’re looking for a simple vegetarian option

Ingredients

• 2 large eggplants, halved lengthways
• 1 tsp ground cumin
• 1/4 cup (60ml) olive oil
• 2 tbs sultanas
• 1 tbs lemon juice
• 1/4 cup (40g) pine nuts, lightly toasted, plus extra to serve
• 1/3 cup basil leaves, chopped, plus extra leaves to serve
• 1 tsp sumac
• 100g haloumi or hard feta, grated

Steps

1. Preheat oven to 200°C.
2. Carefully score the eggplant flesh without cutting into skin. Rub 2 tsp salt into flesh and set aside for 5-10 minutes, then rinse and pat dry. Combine cumin with 2 tbs olive oil and brush over eggplant flesh.
3. Heat a large frypan over medium heat and cook eggplant, flesh-side down, for 10-15 minutes until dark golden.  Transfer eggplant, flesh-side up, to a baking tray lined with baking paper. Bake for 30-40 minutes until a skewer easily pierces flesh. Cool slightly.
4. Meanwhile, combine sultanas and lemon juice in a bowl and set aside.
5. Using a spoon, scoop out eggplant flesh, leaving 1cm attached and reserving skin. Combine flesh with sultanas and lemon juice, then roughly chop, removing any tough pieces
6. Combine eggplant mixture with pine nuts, basil leaves, sumac, half the cheese and remaining 1 tbs oil. Spoon into eggplant skin and top with remaining cheese.
7. Bake for 15 minutes or until golden.
8. Scatter with extra pine nuts and basil leaves to serve