Flavoursome baked aubergines

A simple yet appetising, vegetarian dish.

Recipe from: 28 August 2015
Preparation time: 10 min
Cooking time: 30 min


  • 2
    medium-size aubergines
  • 50
    olive or canola oil
  • 1
    onion, finely chopped
  • 150
    button mushrooms, chopped
  • 1
    red pepper, seeded and chopped
  • 3 to 4 courgettes, chopped
  • 30
    chopped parsley
  • 100
    crumbled feta cheese
  • salad, to serve
Servings: Change Serving



Oven Temperature 200°C

Halve the aubergines length ways and score the flesh. Sprinkle with salt and leave to stand for 10 minutes.
Meanwhile, heat half the oil in a medium-hot pan. Sauté the onion until soft then add the rest of the vegetables and fry until soft. Set aside in a bowl.

Wipe the salt and liquid off of the aubergine. Heat the remaining oil and cook the aubergine, flesh side down, for 8 to 10 minutes in a covered pan over medium heat. Turn and fry the skin side for 5 minutes.
Scoop the flesh out and mix into the vegetables along with the parsley, and salt and pepper to taste

Fill the aubergines with the mixture. Top with feta. Bake in a preheated oven for 10 minutes. Serve with salad.

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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