Now Reading
Sun-dried tomato and feta cheese stuffed Aubergines

Sun-dried tomato and feta cheese stuffed Aubergines

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. 

See Also

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


  • 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


  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
What's Your Reaction?
In Love
Not Sure
View Comments (0)

Share your thoughs!

Joy Randolph © 2019    |    Made with love by ❤️Joy Randolph

Scroll To Top