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.
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Preheat the oven to 190C.
Halve the aubergines lengthwise and score the flesh.
Drizzle the aubergines with olive oil and bake cut-side down for 30 minutes until soft.
Scoop out the flesh from the baked aubergines, chop it, and saute it with the chopped onion, minced garlic clove, and chopped tomato in a pan. Season with salt and black pepper.
Stir in half of the feta cheese.
Fill the aubergine shells with the vegetable mix, top with the remaining cheese, and serve.
For a richer flavour, add a pinch of dried oregano to the filling.