Posted on November 22, 2016 by Jenny Cromack
So this was the first time I had stuffed an aubergine but it certainly won’t be the last! This stuffed aubergine recipe is so easy to make and the bonus is you can use anything left laying about in your fridge (healthy of course)! This stuffed aubergine recipe is a great vegetarian recipes, but one which meat-eaters will also enjoy I’m sure!
Here are the ingredients I used….
1) Aubergine
2) Onion
3) Tomatoes
4) Peppers
5) Mushrooms
6) Feta cheese
Method
Pre heat your oven to 180 degrees cut your aubergine in half and cut out the inside leaving an inch of flesh, apply a little oil and rub on the inside. Cook in the oven for 5/10 minutes until golden and the aubergine starts to soften.
Whilst your aubergine is roasting, finely chop the rest of the ingredients and cook in a pan on the hob until they are soft and cooked thoroughly.
Take the aubergine and fill the hole with your mixture, sprinkle some good quality feta and pop back in the oven for another 10 minutes.
Enjoy this healthy stuffed aubergine recipe whilst it’s warm with a nice salad.