Stuffed Aubergines

Name: Stuffed Aubergines
Total time: 55 min
Yield: 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)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

servings

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?

Parmesan parsley garlic clove Eggplant shallot olive oil

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Preparation steps

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.