Sun-dried tomato and feta cheese stuffed Aubergines

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Aubergines and I haven't gotten off to the best start.

The first time I tried to stuff and bake aubergines, a recipe called for oregano. Scrambling through my cupboard as I tried to find the herb, I wondered "hmm... would it taste better and have more benefits if I added an oregano essential oil instead?" Feeling confident and experimental, I dropped a couple of drops onto the aubergine, stuffed it with some goodies and baked away. When Ian came home from work, I excitedly set the table, eager for the first bite... which ended up being a total disaster. Our tongues began burning and I couldn't stomach one more bite. 

Since that experience I was put off. Was it the aubergines? An overdose of the super potent oregano oil? A combination of both. 

Months later, I decided to try again. Except this time using completely different ingredients and taking the oregano oil out of it. 

The results - a surprisingly delicious meal. Sun-dried tomatoes and feta cheese transforms what could be a purely plant-based meal into a more cheeky and cheesy healthy dinner. 

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Check out the recipe below:


Sun-dried tomato and feta cheese stuffed Aubergines

Cook time: 2 mins / Prep Time: 25 mins / Total time: 27 mins / Yields: 2 portions / Serving Size: 1 person

Ingredients

  • 2 large aubergines
  • 100g of feta cheese
  • Sun-dried tomatoes drained of oil
  • 1 tsp of basil
  • 2 handfuls of rocket (arugula)
  • 12 cherry tomatoes
  • Balsamic vinegar

Instructions

  1. Preheat your oven to 180°C.
  2. Put oil on a baking sheet and bake the aubergines for 12 - 15 minutes. The center should look slightly soft when you take it out.
  3. While the aubergines bake, mix together the feta cheese, sun-dried tomatoes and basil in a bowl
  4. Take the aubergines out of the oven and scoop out some of the flesh in the center.
  5. Stuff the aubergines with the mixture of feta cheese, sun-dried tomatoes and basil
  6. Put the aubergines back in the oven and bake for a further 10 - 12 minutes
  7. While the aubergines cook, cut the cherry tomatoes and begin preparing your salad with balsamic vinegar as dressing
  8. Serve the eggplant with the salad once its cooked