Serbian Chicken & Eggplant Soup

Keep rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.

Lower every eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-sprint border on the perimeters and bottoms. Coarsely slice the flesh and situation aside.

Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Keep the shells, decrease-aspect up, on the prepared baking sheet and roast till tender, 20 to 25 minutes. Rob away from oven and delay oven temperature to broil.

Whereas the eggplant roasts, warmth the last 1 tablespoon oil in a tall skillet over medium-excessive warmth. Add onion; cook, stirring frequently, till softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, till fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring once rapidly, till the eggplant is tender, 8 to 10 minutes. Rob away from warmth; lag in parsley, olives and vinegar.

Divide the filling evenly amongst the eggplant shells; top every with 3 tablespoons feta. Broil till the cheese is melted and golden, 6 to 8 minutes. Sprinkle with new oregano and dill, if desired.