Roasted Stuffed Eggplant with Feta and Rocket
This colourful vegetarian main makes the most of summer vegetables and versatile quinoa. The olives and capers add a little saltiness, while the creamy rocket feta adds richness. If you want to keep this vegan mix Savour Casheta cheese with the rocket instead.
Preheat oven 200C. Cut the eggplants in half lengthwise, drizzle with 1 Tbsp olive oil, then place on a lipped baking tray lined with baking paper, flesh side down. Add the whole capsicum to the tray, place in oven and roast for 15 minutes.
Remove eggplant from the oven, and when it is cool enough to handle, use a spoon to scoop out the flesh; leaving a 5mm border. Meanwhile continue cooking the capsicum until it collapses. Cool, then remove and discard the skins and seeds and dice the flesh.
Cook the quinoa in boiling salted water for 20-25 minutes until tender, drain well and set aside.
Chop eggplant flesh into small dice. Heat the remaining olive oil in a frypan, add the diced eggplant and cook for 5 min, then add garlic, diced capsicum flesh, pine nuts, cherry tomatoes, olives and parsley. Stir through cooked quinoa. Sprinkle over the red wine vinegar and season to taste. Scoop this filling into the eggplant shells and bake for 20 minutes or until heated through.
Blanch rocket in boiling salted water for 1 min or until just tender. Drain and run under cold water. Squeeze out excess moisture, finely chop and mix with the feta to a smooth cream (alternatively, blitz in a food processor for a few minutes, adding a touch of water if needed).
Serve the eggplant with a dollop of rocket feta, and pomegranate arils scattered over.
3 Tbsp Extra virgin olive oil
1 Red capsicum
1/2 Cup quinoa
2 Cloves garlic, peeled and finely chopped
1/4 cup pine nuts, toasted
1/2 punnet cherry tomatoes, halved
1/2 cup pitted olives
2 Tbsp Finely chopped flat leaf parsley
1 Tbsp Red wine vinegar
75g Creamy feta
2 Tbsp Pomegranates arils for garnish