Eggplants with Pumpkin and Feta Middle Eastern Style
4 medium (1.2kg) eggplants, halved
coarse cooking salt
1/4 cup (60ml) olive oil
200g piece pumpkin, finely chopped
1 small (80g) onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
2 tablespoons brown sugar
1 cup cooked long-grain rice
2 tablespoons chopped fresh coriander leaves
1/3 cup (50g) hazelnuts, toasted, chopped
100g feta cheese, crumbled
Sprinkle cut surface of eggplants with salt, place on wire rack
over dish, stand 30 minutes. Rinse eggplants, pat dry with absorbent
paper. Brush cut surface of eggplants with half the oil, place on
wire rack over baking dish. Bake, uncovered, in moderate oven about
40 minutes or until eggplants are tender; cool 10 minutes.
Scoop flesh from eggplants, leaving 5mm shells. Chop eggplant flesh.
Heat remaining oil in pan, add pumpkin, onion, garlic and cumin,
cook stirring, until pumpkin is just tender. Stir in eggplant flesh,
sugar, coriander and nuts.
Divide pumpkin mixture between eggplant shells, place on oven tray;
top with cheese. Bake, uncovered, in moderate oven about 30 minutes
or until cheese is lightly browned.