Recipe: Grilled Stuffed Eggplant

Who says the only thing a barbecue grill is good for is meat?

Of course, if you don’t have a barbecue grill (or find it too much of a hassle), this recipe can be prepared using the broiler in your oven with no harm done.

Serve up the results with your cooked whole grain of choice on the side if you like, and a mixed-greens Greek salad with kalamata olives and feta.

Grilled Stuffed Eggplant with a Green Salad

3 medium eggplants
14 oz. crumbled feta cheese
Small bunch fresh cilantro, shredded
¼ cup extra virgin olive oil
Cracked black pepper

Prepare the barbecue grill ahead of time. Rinse and dry off the eggplants, and cut off the stem end. When the grill is ready, slice the eggplants in half lengthwise, score the inner flesh in a crosshatch pattern, and place the eggplants halves flesh-side down on the grill rack. Grill for approximately 20 minutes, or until the flesh has cooked and softened. Carefully remove the eggplant halves from the grill and let cool slightly.

Gently scoop out most of the flesh into a medium-sized mixing bowl, leaving the skins intact and ready for stuffing. Roughly chop and mash the flesh and then stir in the crumbled feta, shredded cilantro, and the extra virgin olive oil. Add cracked black pepper to taste.

Stuff each eggplant skin with the eggplant-feta mixture. Return the stuffed eggplants to the grill for 5-10 minutes to heat completely through.

Serve immediately.

Yield: 6 servings

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