I’ve shared some of my other eggplant recipes in previous posts, but this Eggplant with Pumpkin & Feta recipe has to be my all time favourite. It is a perfect to serve as a vegetarian dish: it has the softness of the eggplant and pumpkin contrasting with the crunch of the hazelnuts, and the spiciness of the cumin, coriander and garlic contrasting with the saltiness of the feta.
4 medium eggplants, halved
Coarse cooking salt
1/4 cup olive oil
200g pumpkin, finely chopped
1 small onion, finely chopped
2 cloves garlic, crushed
1 tsp ground cumin
2 tbsp brown sugar
1 cup cooked long-grain rice
2 tbsp fresh coriander leaves, chopped
1/3 cup (50g) hazelnuts, toasted, hulled and chopped
100g feta cheese, crumbled
Sprinkle cut surface of eggplants with salt, place on wire rack over a dish, stand 30 minutes.
Rinse eggplants, pat dry with paper towels.
Brush cut surface of eggplants with half the oil, place on wire rack over baking dish.
Bake uncovered in a moderate oven for about 40 minutes or until eggplants are tender; cool 10 minutes.
Scoop flesh from eggplants, leaving 5mm shells. Chop eggplant flesh.
Heat remaining oil in pan, add pumpkin, onion, garlic and cumin; cook, stirring, until pumpkin is just tender.
Stir in eggplant flesh, sugar, rice, coriander and nuts.
Divide pumpkin mixture between eggplant shells, place on oven tray and top with feta.
Bake uncovered in a moderate oven (180C) for about 30 minutes or until the feta is lightly browned.
If you have extra filling, it is delicious used to stuff capsicums or tomatoes. Or try it on top of large flat mushrooms – yum!