Greek Stuffed Aubergine

In: Meals


Cooking temperature: 160°C

Makes/Serves: halves

Ingredients

  • 1 Shallot
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Aubergine
  • 0.25 teaspoon Garlic Puree
  • 1 teaspoon Chopped Oregano
  • 1 handful Olives
  • 100 g Feta
  • 3 Tomatoes

Method

  1. Chop up the shallot and start it frying in the olive oil while you prepare the aubergine.
  2. To prepare the aubergine, cut off the stalk and slice in half lengthwise. Use a spoon to scoop out the middle leaving about half a centimeter thickness. Salt the inside of the shells and leave them upside down on a plate for 45 minutes.
  3. Chop up the pulp you have scooped out of the aubergine. When the onions are cooked, add the aubergine pulp to the pan along with the garlic puree and oregano. Season it well and cook for about 15 minutes, stirring occasionally.
  4. When the 45 minutes are up, wipe out the aubergine shells with some kitchen paper, brush the outside of the skins with a little oil and arrange them on a baking tray.
  5. Chop up the olives and stir them into the filling and then spoon the mixture into the aubergine shells.
  6. Arrange the feta and sliced tomato on the top and add a grind of pepper and another sprinkle of oregano.
  7. Bake at 160°C for 40 minutes.

You can also make these Italian-style by swapping the oregano for basil, the feta for mozzarella and the olives for capers.