Roasted Eggplants Stuffed with Cauliflower Rice, Halloumi and Sun-Dried Tomatoes with Dill Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.

2. 2

   Cut the eggplants in half lengthwise and score the flesh with a knife without piercing the skin. Brush the halves with 15 ml (1 tbsp) olive oil and season with 2 g (1/3 tsp) salt and 1 g (1/4 tsp) black pepper.

3. 3

   Place the eggplants cut side down on the tray and roast for 25 minutes at 220°C / 425°F, until tender.

4. 4

   While they roast, heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and brown the halloumi for 3 to 4 minutes, stirring, until golden on several sides. Remove and set aside.

5. 5

   In the same skillet add the remaining 15 ml (1 tbsp) olive oil, the red onion, and garlic. Cook for 3 minutes until the onion softens.

6. 6

   Add the riced cauliflower, dried oregano, smoked paprika, red pepper flakes if using, 2 g (1/3 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook for 5 to 6 minutes, stirring, until the cauliflower is tender but not wet.

7. 7

   Stir in the spinach, sun-dried tomatoes, half of the parsley, half of the dill, the lemon zest, 15 ml (1 tbsp) lemon juice, and the pine nuts. Cook for 1 to 2 minutes until the spinach wilts. Turn off the heat and fold in the browned halloumi.

8. 8

   Remove the eggplants from the oven and let cool for 5 minutes. Using a spoon, scoop out some of the flesh from each half, chop it roughly, and mix it into the cauliflower filling in the skillet.

9. 9

   Fill the eggplant halves with the mixture and return them to the tray. Bake for 12 more minutes at 200°C / 400°F.

10. 10

    Meanwhile, mix the Greek yogurt with the remaining dill, the remaining parsley, a pinch of salt, and a pinch of black pepper in a bowl.

11. 11

    Serve the eggplants hot with the dill yogurt sauce spooned over the top or on the side.