This Eggplant can be done vegetarian and with a little extra fiber by substituting cooked quinoa or red lentils drizzled in balsamic vinaigrette for the Chorizo.
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 1 hour
2 tbsp olive oil
1 large eggplant
3 links chorizo (in casing or 1/3 cup ground)
3 cloves garlic
2 shallots thinly sliced or chopped
1 yellow bell pepper, chopped
1/4 lb. feta
1/4 cup chopped mint
Kosher Salt and fresh cracked pepper
Preheat oven to 350 degrees. Cut eggplant in half and scoop out interior flesh, leaving at least 1/2-inch border to hold the ingredients when baked. Chop eggplant into small cubes.
In a saucepan or skillet, heat up the 2 tbsp of olive oil and saute chorizo and garlic until cooked through, about 3-5 minutes. Remove from heat but leave oil in pan. Saute eggplant cubes with shallots and yellow bell pepper until soft, about 5 minutes. Add cooked chorizo and garlic to the mix, season with salt and pepper, then allow flavors to meld, about 2 minutes. Remove from heat and let cool.
Crumble 1/2 feta and add to the sausage mix, along with the chopped mint. Fill eggplant halves that have been lightly coated with olive oil, salt and pepper. Top with remaining feta and bake in oven, 45 minutes. 4. Top with more mint if you would like and serve.