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Eggplant- stuffed With Meat and Yogurt
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| 2 globe eggplants ( about 300 gms each ) Topping | |
| 200 ml | yoghurt |
| 100g | feta cheese |
| Salt | |
| pepper | |
| Filling | |
| 2 tbsps | olive oil |
| 2 | shallots, chopped |
| 400g | minced meat |
| 1 | egg |
| 2 cloves | garlic, chopped |
| 2 tbsps chopped coriander or parsley + 1 tbsp for garnishing | |
| 50g | breadcrumbs |
| Salt | |
| pepper to taste | |
Method
1. Blend yoghurt and cheese in a food processor and season to taste.
2. Split eggplant lengthwise into 2 halves. Scoop out the flesh with a metal spoon. Reserve shell and roughly chop the flesh.
3. Heat olive oil over medium heat and cook shallots for 2 mins. Add chopped eggplant and cook until the water has evaporated. Remove from pan and set aside.
4. In a bowl, combine remaining filling ingredients and the cooked eggplant. Mix well and fill into the eggplant shells
5. Preheat oven to 180*C. Place the eggplant halves in an oiled baking tray or dish and bake for 20 mins. Cover with topping and bake for another 20 mins.
Serve warm with chopped herbs
Recipe uploaded with Shop'NCook for iPhone.
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