Fetta and Walnut Stuffed Eggplants
with Mixed Salad Leaves
These perfect packages of eggplant are bursting at the seams with tasty fillings; from spiced cumin and paprika flesh to walnuts and creamy fetta cheese, make sure you let your stuffed halves get nice and golden for the perfect crispy finish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
eggplant
½
red onion
½ sachet
cumin paprika spice blend
1 clove
garlic
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1
roma tomato
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 block
fetta cheese
(Contains Milk;)
½ bunch
parsley
½ bag
mixed salad leaves
Not included in your delivery
1.5 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, slice the eggplant in half lengthways. Finely chop the red onion, peel and crush the garlic, roughly chop the walnuts, dice the tomato, and crumble the fetta cheese. Lastly, pick the parsley leaves and roughly chop.
Using a small spoon, scoop out the flesh of the eggplant halves leaving a 1 cm border around the edges. Roughly chop the flesh and set aside for later. Drizzle the inside of the eggplant halves with a third of the olive oil. Season generously with salt and pepper. Wrap each eggplant half tightly in aluminium foil and place on a lined oven tray. Cook the eggplant in the oven for 20 minutes, or until soft and slightly collapsing.
Meanwhile, heat a medium frying pan over a medium-high heat. Cook the red onion for 4-5 minutes, or until softened. Add the cumin & paprika spice mix, garlic and walnuts and cook for a further 1 minute, or until fragrant. Add in the reserved eggplant flesh and tomato and continue cooking for 4-5 minutes, or until the eggplant is soft. Remove the frying pan from the heat and transfer the mixture to a medium bowl.
Add the panko breadcrumbs, fetta cheese, parsley and remaining olive oil to the mixture in the bowl. Season to taste with salt and pepper. Stir to combine.
Spoon the crumb mixture into the cooked eggplant shells and return to the oven. Cook for 5-10 minutes, or until slightly golden and crispy on top.
To serve, divide the eggplant and mixed salad leaves between plates. Enjoy!