Stuffed Aubergine with Mediterranean Flavors

A delightful single-serving stuffed aubergine bursting with Mediterranean herbs, tomatoes, and feta cheese. This dish combines tender roasted aubergine with a savory filling, perfect as a light meal or appetizer.

Steps

1. Preheat oven to 200°C (390°F).
2. Cut the aubergine in half lengthwise and scoop out the flesh, leaving about 1cm border to create a shell.
3. Chop the scooped aubergine flesh finely.
4. Heat olive oil in a pan over medium heat, add garlic and sauté for 1 minute.
5. Add chopped aubergine flesh and cherry tomatoes, cook for 5 minutes until soft.
6. Stir in parsley, oregano, salt, and pepper; cook for another 2 minutes.
7. Remove from heat and mix in the crumbled feta cheese.
8. Fill the aubergine shells with the mixture and place on a baking tray.
9. Bake in the oven for 20 minutes until the aubergine is tender and the filling is golden.
10. Serve warm, garnished with extra parsley if desired.