However, I love Mexican flavours and thought they would be lovely stuffed into roast eggplant instead of the ubiquitous tortilla.
And I was right!
Full disclosure, I normally use pork for this so the green of the herbs shows up in the meat. But I accidentally grabbed some beef instead during my filming. Both versions taste delicious so it ended up being a happy mistake.
I love roasting eggplant in a super hot oven like this because it's so much quicker. However it's important you set your timer so you don't end up with a burnt disaster.
And when I was developing this recipe, we tried a heap of different toppings. While the sour cream and mayo options were good, this feta was the surprise winner. So fresh and salty.
WINE MATCH: A cold beer (preferably Dos Equis) OR a crisp glass of dry citrussy Riesling.
vegetarian - chickpeas or black beans instead of the meat.
different veg - sweet potato or regular potatoes are also lovely stuffed like this. Zucchini or red capsicum (bell peppers) will also work. Just adjust cooking time so the veg are tender.
more substantial (carb lovers) - serve with warm tortillas or flat bread.
more substantial (low carb) - add olive oil, mayo or roast hazelnuts (or other nuts).
Italian vibe - replace coriander with basil and add a handful halved cherry tomatoes to the beef. And parmsean instead of the feta.
no coriander - use flat leaf parsley.
dairy-free - use mayo or roast nuts instead of the feta. Hazelnuts would be my pick. But almonds will work.
actual chorizo - feel free to use crumbled chorizo instead of the plain minced meat.
hot! - keep the seeds in your chilli and serve with some tobasco or other hot sauce.
Yes! Just make as per the recipe but keep the feta and coriander / cilantro separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a hot oven for 10 minutes then scatter over herbs and cheese.