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.

1 medium aubergine 50g cherry tomatoes, halved 30g crumbled feta cheese 1 small garlic clove, minced 1 tbsp olive oil 1 tbsp fresh parsley, chopped Salt and pepper to taste A pinch of dried oregano