Summer Stuffed Aubergine with Tomato and Feta

Name: Summer Stuffed Aubergine with Tomato and Feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 medium aubergines; 3 tablespoons olive oil; 1 red onion, finely chopped; 2 cloves of garlic, finely minced; 2 ripe tomatoes, diced; 1 small courgette, cut into small cubes; 1 teaspoon dried oregano; 1 teaspoon dried thyme; salt and freshly ground black pepper to taste; 100 g feta cheese, crumbled; a handful of fresh basil leaves; 2 tablespoons pine nuts

Zomerse gevulde aubergine met tomaat en feta

Golden-brown roasted aubergine halves filled with a juicy mixture of tomato, courgette and creamy feta — a sunny summer dish straight from the bakeVIA mini oven.

Prep20 min
Cook35 min
Total55 min
Servings2 servings

Ingredients

2 medium aubergines
3 tablespoons olive oil
1 red onion, finely chopped
2 cloves of garlic, finely minced
2 ripe tomatoes, diced
1 small courgette, cut into small cubes
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
100 g feta cheese, crumbled
a handful of fresh basil leaves
2 tablespoons pine nuts

Preparation

Preheat the bakeVIA mini oven to 200 degrees Celsius. Halve the aubergines lengthways and score the flesh in a crosshatch pattern without damaging the skin. Brush the cut surfaces generously with 2 tablespoons of olive oil, season with salt and pepper, and place them cut side up on the baking rack or in an oven dish.
Slide the aubergines into the preheated bakeVIA mini oven and roast for 20 minutes at 200 degrees Celsius until the flesh is soft and lightly golden. Remove from the oven and allow to cool briefly, then carefully scoop out the flesh with a spoon and chop it roughly, leaving the skins as small bowl-shaped shells.
Heat the remaining tablespoon of olive oil in a pan and sauté the red onion and garlic over medium heat for 3 minutes until translucent. Add the courgette, diced tomatoes and roughly chopped aubergine flesh, then cook everything together for a further 5 minutes, seasoning well with oregano, thyme, salt and pepper.
Spoon the filling back into the hollowed-out aubergine skins and distribute the crumbled feta cheese and pine nuts evenly on top. Return the stuffed aubergines to the bakeVIA mini oven and bake for a further 15 minutes at 200 degrees Celsius until the feta starts to colour and the top is crispy.
Remove the stuffed aubergines from the bakeVIA mini oven and leave to rest for 2 minutes. Garnish generously with fresh basil leaves and serve immediately as a flavourful summer dish.