Baked Eggplant Topped With Mediterranean Style Chilli Beans & Feta Cheese

Makes 4 serves

INGREDIENTS

• 2 eggplants

• 2 garlic cloves, crushed

• 1 brown onion, diced

• 1 cup of beans - berlotti, cannellini or any of your preference

• 1 chilli, finely sliced

• 700-800g of tomato passata or chopped tomatoes

• 2 handfuls of Tuscan kale, shredded

• 1 small handful of fresh basil leaves, roughly chopped

• 1 tbsp extra virgin olive oil plus extra for the baked eggplant

• Salt & pepper to taste

• Feta cheese to finish (approx 1/3 cup)

• Optional: stevia to sweeten

INSTRUCTIONS

1. Pre-heat the oven to 200 degrees celsius

2. Follow my crispy baked eggplant recipe to make the eggplant

3. While the eggplant is cooking, heat a non-stick saucepan on medium heat

4. Add the olive oil to the pan and allow to heat up, then add the garlic and onion. Sauté until the onion softens and starts to caramelise

5. Add the tomatoes, basil, kale, beans, chilli, salt, pepper and pinch of stevia if desired. Reduce the heat to low and continue to cook until the sauce thinckens

6. Once the eggplant is cooked place on a serving plate or platter, flesh side facing up

7. Once the bean mix is cooked, spoon the mixture evenly over each eggplant half

8. Finish with a sprinkle of feta cheese and serve

9. Delicious served cold the next day so always make extra as leftovers!