CASHETA STUFFED EGGPLANT

INGREDIENTS

2 large eggplants
2 Tbsp extra-virgin olive oil, divided
1 medium red onion, finely chopped
1 Tbsp tomato paste
1/2 tsp ground cumin
2 cloves garlic, minced
1 can diced tomatoes
1 medium red capsicum
1/2 cup chopped fresh flat-leaf parsley
1/3 cup pitted Kalamata olives, chopped
1 Tbsp red-wine vinegar
Salt and pepper to season
1 pottle of Savour Casheta
Herbs to garnish

DIRECTIONS

Preheat oven to 200 degrees.

Cut each eggplant in half lengthwise. Drizzle in 1 Tbsp of oil, season and bake cut side up until eggplant is soft. Once cooked scoop out the flesh leaving the skin in tact.

While the eggplant cooks, heat the remaining 1 Tbsp of oil in a pan over medium-high heat. Add onion, stirring often, until softened, approx. 3 to 4 minutes. Add tomato paste, cumin, and garlic, stirring constantly, until fragrant, approx. 1 minute. Add tomatoes and capsicum stirring occasionally, until tender, for around 8 to 10 minutes. Stir through the eggplant flesh and parsley until combined. Remove from heat; stir in olives and vinegar and season.

Divide the filling, fill the eggplant skins and top each evenly with the Savour Casheta. Place under a grill for a few minutes to warm through the Casheta, add herbs to garnish, serve and enjoy!