I was recommended to try this stuffed aubergines recipe and it was utterly delicious!
Even those whose who don’t usually like aubergines will love this summery dish. (My boyfriend is a great example).
You may think that stuffing vegetables is fiddly and time-consuming but although it takes just over an hour to prepare and cook this dish, it’s really simple.
I actually wanted to post this recipe a few weeks ago as aubergines are truly in season in July, August and September but it’s only the beginning of October now. This dish bursts with so much flavour, it will give you a lovely Summer feeling despite the cooling weather (at least here in the U.K.!).
I served these aubergines with fresh corn on the cob, great in September and October. I have been buying it regularly at the market as they have been selling 3 cobs for £1 for a few weeks now, which is cheaper than the supermarket prices and kept in its beautifully natural casing of long enveloping green leaves and soft golden strings.
I have also been enjoying corn on the cob as a quick, healthy, sustainable and cheap snack, cooked in the microwave on a plate with a few drops of water for about 7-8 minutes.
The recipe for these aubergines used dill, I tried it with parsley instead, I’m certain both versions are to die for!
If you would like to serve the aubergines with corn on the cob, add them to the oven and cook them for 30 minutes, without removing their leaves, as suggested by J-F from 222 Million Tons.
Stuffed Aubergines with Feta Cheese, Cherry Tomatoes and Red Onions
Serves 4 as a starter or 2 as a main
Time: it takes 15 minutes to prepare and 55 minutes to cook
- 2 Aubergines, halved lengthways
- 200g Cherry tomatoes
- 2 Red onions, sliced into thin wedges
- 4 Unpeeled garlic cloves
- 6 Tbsp extra virgin olive oil
- 150g Feta cheese, crumbled (I always check it is vegetarian)
- A handful of fresh parsley, chopped
- Salt & Pepper
-Preheat the oven to 200C (180C for a fan oven)
-Use a sharp knife to criss-cross the flesh side of the halved aubergines
-Transfer to a baking tray and add the tomatoes, onions and garlic, drizzle with the olive oil, season and bake for 30 minutes
-After 30 minutes, remove the onions, tomatoes and garlic from the tray and set them aside into a bowl
-Return the aubergines to the oven and cook for another 10-15 minutes, until the flesh is really soft (if you are serving the corn on the cob with the dish, add it to the oven now)
-Squeeze the garlic out of its skin, take the aubergines out of the oven and scoop out their flesh (do not discard the aubergine skins) and roughly chop them together, then transfer to the bowl where you left the other vegetables
-Gently stir in the feta and most of the parsley, season and then fill the aubergines skins with the yummy mix
-Return to the over to warm through for 15 minutes
-Scatter the remaining parsley and serve with corn on the cob
I hope you enjoy it as much as we did, it was the first time I made stuffed aubergines and certainly not the last! 🙂
Have you tried stuffed aubergines before?