- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 15 mins
- Yields 4 Servings
The robust flavour of feta cheese makes it perfect for a variety of dishes.
Cut eggplants in half and empty insides; reserve the flesh and keep eggplant halves to use as bowls. Chop up eggplant flesh. In a skillet, melt butter on medium heat and brown the onion, garlic and eggplant flesh for 5 minutes. Preheat grill to medium heat.
Remove eggplant mixture from heat, add tomato sauce, tomatoes and herbs. Season.
Spoon mixture into emptied eggplant halves with alternating layers of mixture and cheeses. Finish with a final layer of the two cheeses. Place eggplant halves directly onto grill and cook gently for 10–12 minutes.
Cheese alternatives: Canadian Provolone, Monterey Jack, Gouda.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons