Eggplant roasted with a flavour-packed breadcrumb filling with olives, feta and capsicum and tasty yoghurt dressing creates a delicious low-carb meal.
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Ingredients
Method
Greek baked eggplant
1.Preheat oven to 220°C (200°C fan forced). Line two oven trays with baking paper.
2.Using a small knife, cut a 1cm (½-inch) border inside each eggplant half, scoop out the flesh without breaking the skin. Reserve flesh for another use. Place eggplant shells, cut-side-up on oven trays, cover with foil. Bake 25 minutes.
3.Meanwhile, heat half the oil in a large frying pan over medium heat, cook onion, celery, garlic and oregano, stirring, 3 minutes or until soft. Add capsicum, cook, stirring, 3 minutes or until soft. Stir in tomato, rind and juice, remove from heat. Stir in fetta and olives, season to taste.
4.Combine breadcrumbs, parmesan and parsley in a small bowl, season to taste.
5.Reduce oven to 200°C (180°C fan forced).
6.Meanwhile, combine cucumber and yoghurt in a small bowl; season to taste.
7.Spoon capsicum mixture into eggplant halves;,op with breadcrumb mixture. Bake 25 minutes or until eggplant is tender. Drizzle with remaining oil before serving.
8.Serve eggplant drizzled with remaining oil and topped with yoghurt mixture, extra parsley and pepper.
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