Smoky Stuffed Eggplant with Mozzarella and Feta
- prep time 0 min
- total time 0 min
- serves 4
2 medium-sized eggplants
1 tablespoon (15 ml) butter
1 onion, chopped
1 cup (250 ml) tomato sauce
2 tomatoes, seeded and crushed
4 tablespoons (60 ml) fresh herbs, your choice (oregano, basil or rosemary)
1 ½ cups (375 ml) Canadian Mozzarella, grated
⅓ cup (80 ml) Canadian Feta, crumbledTip
1. Cut eggplants in half and empty insides; reserve the flesh and keep eggplant halves to use as bowls. Chop up eggplant flesh. In a skillet, melt butter on medium heat and brown the onion, garlic and eggplant flesh for 5 minutes. Preheat grill to medium heat.
2. Remove eggplant mixture from heat, add tomato sauce, tomatoes and herbs. Season.
3. Spoon mixture into emptied eggplant halves with alternating layers of mixture and cheeses. Finish with a final layer of the two cheeses. Place eggplant halves directly onto grill and cook gently for 10–12 minutes.Tip
1. Cheese alternatives: Canadian Provolone, Monterey Jack, Gouda.