Stuffed aubergine with dill and feta
- Published: 26 Apr 15
- Updated: 18 Mar 24
Enjoy a taste of the Mediterranean for dinner tonight with this stuffed aubergine recipe for an easy vegetarian meal.
Advertisement
Ingredients
- 1 aubergine, halved lengthways
- 100g cherry tomatoes
- 1 red onion, sliced into thin wedges
- 2 unpeeled garlic cloves
- 3 tbsp extra-virgin olive oil
- 75g feta, crumbled
- Handful of fresh dill, chopped
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 200°C/fan 180°C/gas 6. Using a sharp knife, criss-cross the flesh side of the halved aubergine. Transfer to a baking tray along with the tomatoes, onion and garlic. Drizzle with the olive oil, season, then bake in the oven for 30 minutes.
- Remove the onion, tomatoes and garlic from the tray and transfer to a bowl. Set aside. Return the aubergine halves to the oven and cook for a further 10-15 minutes until the flesh is really soft.
- Squeeze the garlic from its skin, then scoop out the flesh of the aubergine (keep the empty shells). Roughly chop the two together, then transfer to the bowl with the other veg. Gently stir through the feta and most of the dill. Season, then fill the aubergine shells with the mixture. Return to the oven for 15 minutes to heat through. Scatter with the remaining dill and serve with ?the couscous and pea shoot salad.
Recipe continues after advertising
Advertisement
- Recipe from August 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 289kcals
- Fat
- 24.8g (7.7g saturated)
- Protein
- 8.3g
- Carbohydrates
- 8.5g (6.6g sugars)
- Fibre
- 4.7g
- Salt
- 1.4g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Quick midweek meals
Stuffed aubergines
These aubergines are stuffed with buckwheat and tomatoes and finished...
-
Easy
Save recipe
Friday night dinners
Crispy aubergines with lentil tabbouleh
This is a recipe where all the elements come together...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter