Stuffed Eggplants

Roasted eggplant topped with crumbled feta, sun-dried tomatoes, pickled red onion, fresh herbs, seeds, dukkah and balsamic glaze. They are savoury, tangy and colourful, with creamy feta, smoky eggplant and a crunchy seed topping.

SERVES 4

TIME: 30 MINUTES

~ 210 calories per serve

~ 7g protein per serve

Ingredients

1 large eggplant, sliced into 1–1.5cm thick rounds

Olive oil

Salt & pepper

2 tbsp balsamic glaze

Toppings:

100g feta, crumbled

4–5 sun-dried tomatoes

¼ cup pickled red onion

Handful fresh herbs

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1–2 tbsp dukkah

Method

Roast the eggplant:

Preheat oven to 200°C (fan).

Brush eggplant slices with olive oil on both sides.

Season with salt and pepper. Roast on a lined tray for 25–30 minutes, flipping halfway, until soft and golden.

Assemble toppings:

While eggplant is roasting, prep toppings:

Crumble feta. Chop sun-dried tomatoes. Drain pickled onions. Toast seeds lightly in a dry pan.

Plate it up:

Arrange roasted eggplant on a serving plate. Drizzle with balsamic glaze. Scatter over feta, sun-dried tomato, pickled onion, herbs, seeds, and a generous sprinkle of dukkah. Salt & pepper to taste.