ready in 55 min.
Scoop the flesh out of the 4 halved aubergines leaving 1 cm around the edge.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking tin.
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.
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.