Mediterranean Stuffed Aubergine with Feta Cheese

Mediterranean Stuffed Aubergine

Limahl Asmall

28.09.2017

"This Mediterranean inspired aubergine is perfect for meat-free Mondays and really shows off plant based cooking. "

Cook Time: 35 mins | Servings: 2 | Difficulty: easy

INGREDIENTS

SWAP SHOP

1 aubergine

1 marrow

2 tbsp olive oil

pinch salt and pepper

1 small red onion, finely cut into half moons

1 small white onion, finely cut into half moons

1 clove garlic, sliced

10 cherry tomatoes, halved

10 button mushrooms, halved

1 pepper (any colour), cut into 1 cm pieces

125g butternut squash, in 1 cm cubes

100g feta cheese

100g goat's cheese

1 tsp mixed herbs

1 tsp oregano or thyme

METHOD

Preheat the oven to 200ºC (fan 180℃/gas mark 6).
Cut the aubergine in half along the length and then score down the middle of the flesh, about 2cm deep. Add both halves to an oven tray, flesh-side down and season with 1 tablespoon of the olive oil and a good pinch salt and pepper. Slide into the oven.
Meanwhile, add the red onion and garlic to a bowl along with the cherry tomatoes and the orange pepper pieces. Season with salt and pepper and another tablespoon of the olive oil. Lay around 30cm kitchen foil on your work surface and place the vegetables in the centre.
Sprinkle the mixed herbs onto the chopping board and press the feta into the herbs to coat each side then place it on top of the vegetables. Fold and seal the foil to make an airtight parcel and place it on an oven tray. When the aubergine has been cooking for 10 minutes, add the feta parcel to the oven and bake for another 20 minutes.
Serve the baked aubergine stuffed with the juicy vegetables.

ADDITIONS

pine nuts, fresh basil

NOTES