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  • Baked restuffed aubergine with caramallised onion, feta, coriander & chilli

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    Baked restuffed aubergine with caramallised onion, feta, coriander & chilli
    Prep time:
    Cook time:
    Servings: 4 single side or 2 as a full meal
    by beverley ann perold-stephen
    1 recipe
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    I adore Aubergines, and I'm going through a 'craving" stage so I'm preparing them every which way but loose!!! If you have any other abubergine receipes I'd be delighted to hear about them. Enjoy!!! By the way, when making this receipe, try to select beautiful firm shiny purple aubergines, the medium sized one's are my best. This receipe feeds 4 as a side dish or 2 as a meal with a wonderful crispy green salad.

    Ingredients

    • 3 medium sized aubergines
    • 2 medium sized onions, finely chopped and lightly salted, allow them to stand a sweat for about 10 mins before caramallising
    • 150g feta cheese crumbled
    • 100ml fresh breadcrumbs
    • 70g grated parmesan
    • 2ml dried oregano
    • 2 green chillies minced (seeds are optional) depending on your tolerance for heat
    • 1/2 bunch coriander chopped
    • salt & freshly ground pepper
    • olive oil for drizzling
    • 2 fat cloves of garlic minced
    • 50g butter

    Directions

    1. Slice the aubergines in half lengthways
    2. gently cut the flesh away from the sides of the aubergine then score flesh in a trellis shape, salt and drain in a colander
    3. Once aubergine has stood for about an hour, rinse and pat dry
    4. Set aubergine halves on a baking tray, drizzle with olive oil and bake in a preheated oven at 180 degrees Celcius until flesh is soft about 30 mins
    5. remove aubergine from oven, cool down. Once cooled enough to handle, gently scoop out the flesh and put it into a bowl.
    6. Be extra careful with 4 of the halves as you need to reuse the shells, discard the other two, you only need the flesh for bulk.
    7. In the meantime gently saute the onions in about 50g of butter until lightly golden and sticky, use medium heat so they down burn but rather caramallise.
    8. Once the onions have caramallised add them to the aubergine pulp, along with the chilli, feta, coriander salt and pepper to taste, and garlic. Mix through gently and restuff aubgergine shells.
    9. Mix together the breadcrumbs, parmesan and oregano and a grind of black pepper, top the aubergines and bake until breadcrumbs are golden and aubergine heated through. 180C

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