Eggplant or Aubergine doesn’t deserve the hate it gets. This recipe serves 2 as a main meal and 4 as a side dish.

What You’ll Need

  • 2 Large Eggplants

  • 100g Cherry Tomatoes

  • 2 Cups Roughly Chopped Cabbage

  • 1/2 Cup Almonds/Cashews

  • 100g Feta

  • 1 Tsp Paprika

  • 2 Tsp Cumin

  • 2 Garlic Cloves

  • 1 Onion

Prep - 1.5 Hours

  • Slice your eggplant in half lengthways.

  • Season the eggplant with salt and pepper. Drizzle some oil into the eggplant

  • Place in a casserole dish and add 1/4 Cup of water.

  • Cover with foil and bake in a 200 degree oven for 1 hour.

  • Once the eggplant has cooked, allow it cool down. Scoop the flesh out of the eggplant and place aside.

Let’s Get Cooking - 25 Mins

  • In a large pan, heat oil and add chopped garlic and onions. Fry on medium heat until onions are cooked.

  • Add the cherry tomatoes and the eggplant flesh and fry until the tomatoes have softened.

  • Add the cabbage and combine.

  • Season with the cumin, paprika, salt and pepper.

  • Remove off the heat and scoop back into the eggplant shells.

  • Break up and sprinkle the feta on top of the eggplant.

  • Roughly chop your almonds or cashews and sprinkle them onto the eggplant.

  • Place back into the oven on the grill/broil setting at 200 degrees for 5 minutes until the feta melts slightly and the nuts are toasted.

  • Serve with sliced spring onions and plain yoghurt (optional)

Love,

V