Egg-Stuffed Aubergine Boats

A delightful dish featuring roasted aubergine halves filled with a savory mixture of eggs, herbs, and spices. Perfectly baked for a warm, nutritious meal that balances creamy textures with rich flavors.

Steps

1. Preheat oven to 200°C (390°F). 2. Cut the aubergine in half lengthwise and scoop out most of the flesh, leaving about a 1 cm thick shell. Chop the scooped flesh and set aside. 3. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until translucent. 4. Add the chopped aubergine flesh to the pan and cook until soft, about 5 minutes. Season with salt, pepper, and paprika. 5. In a bowl, beat the eggs and mix in the parsley. 6. Stir the egg mixture into the pan and cook gently until just set but still creamy. 7. Place the aubergine shells on a baking tray, fill them with the egg mixture. 8. Optional: sprinkle grated cheese on top. 9. Bake in the oven for 15-20 minutes until the aubergine is tender and the filling is fully cooked and slightly golden. 10. Serve warm, garnished with extra parsley if desired.

1 medium aubergine (eggplant) 2 large eggs 1 small onion, finely chopped 1 garlic clove, minced 1 tbsp olive oil 1 tbsp chopped fresh parsley Salt and pepper to taste A pinch of paprika Optional: grated cheese for topping