Yields
4 servings
Serve up these stuffed eggplant at your next BBQ. A perfect pairing to your grill favourites!Brought to you by Dairy Farmers of Canada
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ingredients
2
medium-sized eggplants
1
Tbsp (15 ml) butter
1
onion, chopped
1
cup (250 ml) tomato sauce
2
tomatoes, seeded and crushed
4
Tbsp (60 ml) fresh herbs, your choice (oregano, basil or rosemary)
1 ½
cup (375 ml) Canadian Mozzarella, grated
⅓
cup (80 ml) Canadian Feta, crumbled
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directions
Step 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.
Step 2
Remove eggplant mixture from heat, add tomato sauce, tomatoes and herbs. Season.
Step 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.
Step 4
Cheese alternatives: Canadian Provolone, Monterey Jack, Gouda.