As you may already know I competed against two other gourmands in a celebrity cook-off this June 26. Wow, that was an exciting day. Though I’ve cooked for family, friends and my nutritional consulting clientele, the style and heat of competitive cooking is really something else! I managed to walk away with “Most Flavorful Dish’ prize, but the best prize of all was making some great new friends along the way.

At the end of this post I’m going to give away the recipe to my winning dish: “Eggplant Stuffed with Minted Spinach Lemon and Feta Salad.” It’s very easy to prepare at home, so please try it.

Here are some live photos tweeted from Veria TV:

Eggplant Stuffed with Minted Spinach Lemon and Feta Salad

Ingredients:
2 tablespoons Fresh Mint Leaves, chopped
2 tablespoons Low-Fat Feta, crumbled
1/2 teaspoon Dijon Mustard
1 Aubergine Eggplant, halved lengthwise, stems on
1 teaspoon Kosher salt
2 tablespoons Canola oil
1 1/2 cups Baby Spinach Leaves, coarsely chopped
1/2 cup Yellow onion, chopped
2 tablespoons Fresh Lemon Juice
4 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
2 teaspoons Pine nuts

Directions

Using a paring knife or serrated spoon, spoon out the flesh of the eggplant (Aubergine eggplants are also known as the small Italian eggplants), leaving the skin of the 2 halves in tact as shells. Dice the flesh of the eggplant into small cubes.

Sprinkle the kosher salt on the the cubes of eggplant and place in a colander, and also sprinkle the inside of the eggplant shells with salt and place them face down on a paper towel. Let sit for 10 minutes to get rid of some of the moisture of the eggplant.

Press the eggplant in the colander down using a paper towel and then gently wipe the inside of the shells with a paper towel as well to remove the salt and moisture.

Rub the outside of the eggplant shells with a tablespoon of olive oil all over the skin.

Combine the lemon juice, 3 tablespoons of olive oil, sea salt, and mustard together and mix well. Put this lemon dressing to the side.

Using 2 separate saute pans, heat 1 tablespoon of canola oil in each. In one of the pans, also add 2 tablespoons of water. Place the eggplant shells in the pan that has the water and oil, skin side down. Cover the pan and let cook on a low light for 10 minutes to soften the eggplant skins. After 10 minutes, remove from the pan, blot any excess oil with a paper towel, and let sit to cool for 5 minutes.

In the other saute pan, add the garlic and onion, and cook for 2 minutes just until the onion begins to look translucent. Next add the diced eggplant from the colander, and cook another 3-5 minutes until the eggplant begins to soften. Next add the spinach and cook for one minute until it begins to wilt.

Remove the eggplant, onion, and spinach mixture to a bowl, and stir in the mint. Tent the entire mixture with foil and let sit for 2 minutes. Using the same saute pan, add the pine nuts and roast for 2 minutes.

Pour the lemon dressing into the bowl with the vegetable mixture and mix well. Next add the crumbled feta and the roasted pine nuts, and again mix well.

Scoop the vegetable mixture into the two eggplant shells. Garnish each half with a sprig of mint and serve immediately.