• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large aubergines

  2. 125ml olive oil for frying

  3. 2 medium onions, chopped

  4. 2 cloves garlic, minced

  5. 2 small tomatoes, chopped

  6. 1 green pepper, seeded and chopped

  7. 1 tablespoon chopped fresh parsley

  8. salt and pepper to taste

  9. 425g dried breadcrumbs

  10. 150g crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Remove the leaves from the aubergines, and slice in half lengthways. Carefully scoop out the centres of the aubergines, leaving a 1cm shell so they resemble boats. Cut the centre portion into small pieces, and set aside.

  2. Preheat the oven to 180 C / Gas mark 4.

  3. Heat the oil in a large frying pan over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the aubergine pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper and parsley. Simmer for about 10 minutes.

  4. Remove from the heat, and transfer to a large bowl. Stir in the breadcrumbs until evenly blended. Divide the mixture evenly between the four aubergine shells. Sprinkle feta cheese over the top. Place the aubergine halves on a baking tray.

  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled.


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