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Baked eggplant recipe

Serve this dish warm or cold with a side salad of cos lettuce, cucumber and spring onion.

Serves: 4

Ingredients

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What to do

  • 1. Sprinkle eggplant halves with salt and set aside for about 30 minutes, then rinse and wipe dry with kitchen paper (this helps remove bitterness). If using whole eggplant make a slit lengthways with sharp knife and gently pull open to expose eggplant pulp.

  • 2. Heat half the olive oil in a frying pan over medium heat then fry the eggplants on both sides. The cut side should be golden. Remove from pan, drain on kitchen paper and set aside to cool.

  • 3. Remove about half the pulp from the cooled eggplant halves with a spoon, then chop and set aside. If using whole eggplant gently remove some pulp, taking care not to tear open the eggplant too much.

  • 4. Add remaining olive oil to frying pan and sautè onion until translucent.

  • 5. Add garlic, eggplant pulp and tomatoes, mix well and bring to a simmer.

  • 6. Add blackcurrants and walnuts, season to taste and stir thoroughly.

  • 7. Arrange reserved eggplant shells in an ovenproof dish, spoon in cooked vegetable mixture. Sprinkle with feta.

  • 8. Bake for 35 to 40 minutes.

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