Stuffed Aubergines

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Average: 5 (1 vote)
(1 vote)
Stuffed Aubergines
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
5 medium Eggplant (4 halved lengthways, 1 diced)
1 shallot (finely chopped)
1 clove garlic cloves (finely chopped)
olive oil
1 yellow pepper (diced)
1 red pepper (diced)
1 zucchini (diced)
2 Tbsps fresh parsley (chopped)
6 Tbsps Parmesan (grated)
How healthy are the main ingredients?
Parmesanparsleygarlic cloveEggplantshallotolive oil

Preparation steps

1.
Scoop the flesh out of the 4 halved aubergines leaving 1 cm around the edge.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking tin.
3.
Fry the shallot and garlic in a hot pan in 2 tbsp oil. Add the diced vegetables, fry for a few minutes, season with salt and ground black pepper and remove from the heat.
4.
Place the aubergine halves skin-side down in the prepared baking tin and fill with the vegetable mixture. Sprinkle with the parsley and the Parmesan. Drizzle lightly with olive oil and bake for 15-20 mins. Remove from the oven and serve immediately.