Stuffed Eggplants with Tomatoes and Feta

Ingredients

• 800 g large eggplants (2 large)
• Salt
• 1 onion
• 3 Garlic cloves
• 1 bell pepper
• 1 beef tomato
• 400 g kidney beans (drained weight; canned)
• 2 tbsp olive oil
• 15 g tomato paste (1 tbsp)
• 40 ml white wine (or vegetable broth)
• 200 g passered tomatoes
• black pepper
• 100 g Feta
• 10 g herbs (0.5 bunch; e.g., parsley, mint)

Instructions

1. 1.

   Wash eggplants and cut them lengthwise in half. Salting the cut surfaces heavily and letting them sit for about 30 minutes. Then pat dry with kitchen paper.

2. 2.

   Meanwhile peel onion and garlic and finely dice both. Wash, trim and finely dice bell pepper. Wash, trim and cube tomato. Drain beans, rinse in a sieve and let drain.

3. 3.

   Heat oil in a pan. Sauté onion, garlic and bell pepper cubes over medium heat for 2–3 minutes until translucent. Stir in tomato paste and cook another 1–2 minutes. Deglaze with white wine or broth.

4. 4.

   Add tomato cubes, beans and passered tomatoes; season with salt and pepper and simmer gently for about 15 more minutes.

5. 5.

   Place eggplant halves cut side up on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan) for 15–20 minutes.

6. 6.

   Remove from oven, slightly hollow out the centers. Spoon tomato‑bean mixture into each half and sprinkle feta on top. Return to oven for another 20–25 minutes.

7. 7.

   While baking, wash herbs, shake dry and chop. Take eggplants out of oven, arrange on a platter and scatter chopped herbs over them.