Stuffed Roasted Eggplant is perfect as a side for a BBQ or a great main for anyone that’s vegetarian.
- Cherry Tomatoes
- Red Pepper
- Greek Feta
- Cheddar Cheese
- Paprika Minced
- Salt and Pepper
As a side note, eggplant also goes by the name of aubergine.
Step 1: To Start Off, Dice One Onion.
Follow by one red pepper.
Next slice a hand full of cherry tomatoes, you can use normal tomatoes but I find the sweetness of cherry tomatoes work well in this dish.
Step 2: Light a Chimney of Charcoal
This can also be cooked in the oven.
Step 3: Place a Cast Iron Pan Over the Charcoal Before Add a Splash of Olive Oil.
Add the diced onion, season with salt.
Fry off the onions until they start to become translucent.
Next, add the red peppers. Cook until they begin to soften.
Then add the cherry tomatoes, you only want to cook them for a minutes.
Take the pan off the heat and transfer the onions, pepper, and tomatoes into a mixing bowl.
Step 4: Remove the Top of the Eggplant a and Slice in Half.
Season with salt and pepper.
Step 5: Place the Eggplant Opposite the Charcoal and Cover With the Lid.
Cook until the centre of the eggplant starts to soften.
Step 6: Using a Spoon and a Knife Remove the Insides of the Eggplant.
Dice the eggplants centre before adding it to the bowl.
Next roughly chop half a hand full of parley, add to the mixture.
Then cut the end off of a zucchini before grating it.
Add the grated zucchini to the bowl.
Step 7: Season the Mix With a Small Amount of Salt and Pepper.
Then add a table spoon of smoked paprika.
Break apart a hand full of Greek feta.
Mix it all together until it’s fully combined.
Step 8: Spoon in the Mixture. Add As Much As You Can.
To finish it off top with some grated cheddar cheese.
Place the pan indirect and cook until the cheese melt and browns.
Step 9: They Are Looking Fantastic!
They are ready to eat!