Mediterranean Stuffed Eggplant with Tahini and Feta

This Mediterranean-inspired dish features roasted eggplant stuffed with a delicious mix of farro, sautéed napa cabbage, and spiced tomato paste, topped with creamy feta and a drizzle of tahini. The combination of textures and flavors creates a satisfying and wholesome meal that's both traditional and creatively unique. Perfect for a vegetarian dinner, this recipe is rich in nutrients and fiber, making it a healthy choice.

Ingredients:

• 2 medium eggplants
• 1 cup cooked farro
• 2 cups napa cabbage, chopped
• 1/2 cup tomato paste
• 1/2 cup feta cheese, crumbled
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat. Brush the insides with olive oil and season with salt and pepper.
3. Place the eggplant halves on a baking sheet and roast in the oven for about 25-30 minutes until tender and slightly golden.
4. In a skillet, heat olive oil over medium heat. Add the chopped napa cabbage and sauté until wilted, about 5 minutes.
5. Stir in the cooked farro, tomato paste, cumin, smoked paprika, salt, and pepper. Mix well and cook for an additional 5 minutes until heated through.
6. Remove the roasted eggplant from the oven and fill each half with the farro and napa cabbage mixture.
7. Top with crumbled feta cheese and return to the oven for another 10 minutes.
8. Drizzle tahini over the stuffed eggplants before serving and garnish with fresh parsley.