Fetta and Walnut Stuffed Eggplants

Using a small spoon, scoop out the flesh of the eggplant halves leaving a 1 cm border around the edges. Roughly chop the flesh and set aside for later. Drizzle the inside of the eggplant halves with a third of the olive oil. Season generously with salt and pepper. Wrap each eggplant half tightly in aluminium foil and place on a lined oven tray. Cook the eggplant in the oven for 20 minutes, or until soft and slightly collapsing.

Meanwhile, heat a medium frying pan over a medium-high heat. Cook the red onion for 4-5 minutes, or until softened. Add the cumin & paprika spice mix, garlic and walnuts and cook for a further 1 minute, or until fragrant. Add in the reserved eggplant flesh and tomato and continue cooking for 4-5 minutes, or until the eggplant is soft. Remove the frying pan from the heat and transfer the mixture to a medium bowl.

Add the panko breadcrumbs, fetta cheese, parsley and remaining olive oil to the mixture in the bowl. Season to taste with salt and pepper. Stir to combine.

Spoon the crumb mixture into the cooked eggplant shells and return to the oven. Cook for 5-10 minutes, or until slightly golden and crispy on top.