Roasted aubergine halves filled with a colourful tomato, pepper and herb mixture and finished with crumbled feta.
Mediterranean Stuffed Aubergines
Description
Roasted aubergine halves filled with a colourful tomato, pepper and herb mixture and finished with crumbled feta.
Ingredients
Aubergines
Instructions
-
Roast
Heat the oven to 200°C/180°C fan. Score the aubergine flesh, brush with half the oil and roast cut-side up for 25 minutes. -
Filling
Cook onion and pepper in the remaining oil for 7 minutes. Add garlic and tomatoes and simmer for 10 minutes. -
Stuff
Scoop a little softened aubergine flesh into the tomato mixture, keeping the skins intact. Stir through parsley and spoon back into the shells. -
Finish
Top with feta and bake for 15 minutes until hot and lightly golden.
Note
Serve with couscous or a simple green salad.
stuffed aubergines, Mediterranean aubergine
