Another luscious Middle-Eastern dish, try this for a change of pace from your usual dinner options or as a great Melaveh Malkah choice.
Eggplant with Cheese Filling
Recipe By Chaya Lallunk
- Cooking and Prep: 40 m
- Serves: 8
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Contains:
Ingredients (14)
For the Eggplant
For the Lemon-Yogurt Sauce
Start Cooking
Prepare the Eggplant
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Cut eggplants in half lengthwise (including stem). Cut a thin slice off the uncut side of each eggplant half so it will lie flat. Make crisscross cuts on the opposite (cut) side.
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Heat 1 inch (2–3 cm) of oil in a wide frying pan. Fry the eggplant halves on both sides until soft. Cool. Use a spoon to scoop out insides and put them into a bowl.
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Preheat oven to 350°F (180°C).
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Meanwhile, sauté the onion and add to eggplant in bowl. Mash with a fork.
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Crumble the feta cheese in a separate bowl, then add to eggplant mixture. Season with kosher salt and pepper. Add the parsley and pine nuts to the mixture together and mix well.
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Fill the eggplant halves with the cheese mixture and arrange in a baking dish. Sprinkle with mozzarella cheese and bake until golden. Garnish with fresh parsley.
Prepare the Sauce
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Squeeze the lemon into a bowl. Add minced garlic and mix together well.
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Add yogurt and mix until it’s the texture of milk. Season with salt and pepper to taste and serve alongside the stuffed eggplant.
