Stuffed Aubergines with Feta & Veggies
These stuffed aubergines are a flavour explosion, with the salty feta cheese and the sweet tomatoes. A simple, healthy, and delicious meal that's perfect for a weeknight dinner. Aubergines are a great source of fibre, making this a filling and nutritious dish.
Ingredients
extra virgin olive oil2 tbsp
white onion0.5 whole
garlic clove1 clove
black pepper1 pinch
salt1 pinch
aubergines2 wholelarge
feta50 g
tomatoes2 whole
Instructions
Chef's Tips
For a richer flavour, add a pinch of dried oregano to the filling.
Preheat the Oven
Set your oven to 190 C (gas mark 5).
Prepare the Aubergines
Halve the aubergines lengthways. Score the flesh lightly in a criss-cross pattern, being careful not to pierce the skin. Drizzle the cut sides with 1 tablespoon of the extra virgin olive oil and place them cut-side down on a baking tray.
Initial Aubergine Bake
Bake the aubergines for 30 minutes, or until the flesh is tender.
Prepare the Vegetables
While the aubergines are baking, finely chop the onion and roughly chop the tomato. Once the aubergines are tender, remove them from the oven and allow them to cool for 5 minutes. Carefully scoop out the flesh, leaving a 1cm border in the skin to maintain the shell structure. Roughly chop the scooped flesh and set aside.
Sauté the Filling Base
Heat the remaining 1 tablespoon of extra virgin olive oil in a frying pan over a medium heat. Add the chopped onion and sauté for a few minutes until softened. Add the minced garlic clove and the chopped tomato, cooking for another 2-3 minutes.
Complete the Filling
Stir the reserved, chopped aubergine flesh into the pan. Season generously with salt and black pepper. Cook for 5-7 minutes until everything is well combined and softened. Remove from the heat and stir in half of the feta cheese.
Assemble the Stuffed Aubergines
Spoon the vegetable and feta mixture evenly back into the hollowed-out aubergine shells. Top generously with the remaining feta cheese.
Final Bake and Serve
Return the stuffed aubergines to the oven for a further 5-10 minutes, until the feta topping is lightly golden brown and the filling is piping hot. Serve immediately.
