GREEK BAKED EGGPLANT

PREP + COOK TIME 1 HOUR SERVES 6

3 eggplants (1kg), halved lengthways

2 tablespoons olive oil

½ medium red onion (85g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

1 clove garlic, crushed

2 teaspoons finely chopped fresh oregano leaves

1 large red capsicum (350g), chopped finely

2 medium roma tomatoes (150g), chopped finely

1 teaspoon finely grated lemon rind

1 teaspoon lemon juice

100g fetta, crumbled

2/3 cup (100g) pitted black olives, chopped finely

¾ cup (55g) panko (Japanese)

breadcrumbs

¾ cup (60g) finely grated parmesan

1 tablespoon coarsely chopped fresh

flat-leaf parsley

1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.

2 Using a small knife, cut a 1cm border inside each eggplant half; scoop out the flesh without breaking the skin. (Reserve flesh for another use.) Place eggplant shells, cut-side up, on oven trays; cover with foil. Bake for 25 minutes.

3 Meanwhile, heat half the oil in a large frying pan over medium heat; cook onion, celery, garlic and oregano, stirring, for 3 minutes or until soft. Add capsicum; cook, stirring, for 3 minutes or until soft. Stir in tomato, rind and juice; remove from heat. Stir in fetta and olives; season to taste.

4 Combine the breadcrumbs, parmesan and parsley in a small bowl; season to taste.

5 Reduce oven to 200°C/180°C fan. 6 Spoon capsicum mixture into eggplant halves; top with breadcrumb mixture. Bake for 25 minutes or until eggplant is tender. Drizzle with remaining oil before serving.