Baked restuffed aubergine with caramallised onion, feta, coriander & chilli Recipe

Slice the aubergines in half lengthways gently cut the flesh away from the sides of the aubergine then score flesh in a trellis shape, salt and drain in a colander Once aubergine has stood for about an hour, rinse and pat dry Set aubergine halves on a baking tray, drizzle with olive oil and bake in a preheated oven at 180 degrees Celcius until flesh is soft about 30 mins remove aubergine from oven, cool down. Once cooled enough to handle, gently scoop out the flesh and put it into a bowl.

Be extra careful with 4 of the halves as you need to reuse the shells, discard the other two, you only need the flesh for bulk.

In the meantime gently saute the onions in about 50g of butter until lightly golden and sticky, use medium heat so they down burn but rather caramallise.

Once the onions have caramallised add them to the aubergine pulp, along with the chilli, feta, coriander salt and pepper to taste, and garlic. Mix through gently and restuff aubgergine shells.

Mix together the breadcrumbs, parmesan and oregano and a grind of black pepper, top the aubergines and bake until breadcrumbs are golden and aubergine heated through.