Modern Aubergine Delight

About this recipe

Dive into a delightful culinary experience with this modern take on a classic aubergine recipe. Featuring tender baked aubergine halves filled with a vibrant mix of seasonal vegetables and aromatic herbs, this dish is both a visual treat and a nutritional powerhouse. Ideal for a weeknight dinner, it's a delicious way to celebrate the flavors of Mediterranean cuisine.

Ingredients

• 2 large aubergines
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Directions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Halve the aubergines lengthwise and carefully scoop out the flesh, leaving a 1/4-inch shell. Chop the flesh and put aside.

3. 3

   In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.

4. 4

   Stir in chopped aubergine, bell pepper, and drained tomatoes. Season with oregano, basil, salt, and pepper.

5. 5

   Cook the mixture for about 10 minutes, stirring occasionally, until the vegetables are just tender.

6. 6

   Fill the aubergine shells with the mixture and place them in a baking dish.

7. 7

   Bake in the preheated oven for 30 minutes, until the aubergines are tender.

8. 8

   Sprinkle with parsley and Parmesan before serving.