Stuffed Eggplant (Aubergine) Slices
- Reviews 2
Ready In: 30 mins
Serves: 4
Yields: 8 stuffed eggplant slices
Ingredients
- 150 g Greek yogurt
- 1 teaspoon of fresh mint, chopped plus sprigs to garnish
- 2 teaspoons lemon juice
- 75 g feta cheese
- 2 tomatoes
- 50 g red capsicums, marinated and drained
- 1 large eggplants or 2 medium eggplants
- 4 tablespoons olive oil
- salt, to taste
- fresh ground black pepper, to taste
Directions
- Combine the yoghurt, mint and lemon juice in a bowl, season and set aside.
- Crumble the feta cheese.
- Finely slice the tomatoes, cut the capsicum into strips and trim the eggplant and cut into16 slices.
- Brush both sides of the eggplant slices with oil, season, heat a large, preferably non-stick, pan over a medium heat, add the eggplant slices and sauté on one side for 2-3 minutes or until golden. Remove the eggplant slices from the pan and set aside and repeat the process with the remaining eggplant slices.
- Arrange 8 eggplant slices on a work surface, sautéed side up, and top with the tomato slices, the feta cheese and the capsicum strips, then add the remaining 8 eggplant slices, sautéed side down. Be careful NOT to overfill the eggplant "sandwiches".
- Add some more oil to the pan and being careful that the filling does not spill out, place the eggplant "sandwiches" in the pan and sauté on each side for 2-3 minutes, brushing with more oil if required.
- Garnish the slices with sprigs of mint and serve them with the yoghurt sauce.
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