Baked Vegetable Stuffed Aubergine | Stuffed Eggplants
Aubergine or Eggplant (different name depending on where you are from) is a very versatile ingredient and very popular as part of the mediterranean diet. It is rich in fiber and vitamin A, vitamin C, vitamin K and folate. Definitely a great partner when it comes to healthy digestion, healthy heart and brain as well as bones.
Prep Time: 10 mins - Cooking Time: 20 mins - Servings: 4
2 aubergines, wholes
2 onions (1 red + 1 white), sliced
1 garlic clove, grated
2 handfuls (or 150grams) of mushrooms, diced
2 bell peppers (1 red + 1 green), sliced
1 medium carrot, sliced or grated
1 courgette, diced
2 tbsp of tomato sauce or tomato paste
1 handful of fresh parsley, sliced
1 handful of fresh dill, sliced
seasoning (salt + pepper)
1 tomato, chopped
100 grams feta cheese (optional)
Turn on the oven to 200 degrees Celcius and bake the aubergines whole for 25mins.
In the meantime, to a pan add 2 tbsp of vegetable oil, onions and garlic. Cook them in a medium heat for approximately 15 mins or until the onions wilt.
Next, to the pan with the onions and garlic, add the mushrooms, bell peppers, courgette, carrots and the tomato sauce. Cook for another 10 mins.
Towards the end, add the parsley, the dill and season the ingredients and leave them to cook for another 5mins.
The aubergines should be ready by now. Gently touch the skin of the aubergine with a fork to see if it is soft. If it easily sinks, then it is ready.
Halve the aubergines with their stems as these keep them together and push the "meat" of the aubergine down to create space for the stuffing.
Fill up the aubergines with the stuffing, top them with the chopped tomatoes, feta (if you choose to) and oregano.
Bake for 20mins and then enjoy!