Friday, 21 November 2008
Stuffed Aubergines with Fetta and Pepper
Preparation time: 30 mins
Cooking time 45 mins
For the aubergines:
2 medium sized aubergines
Fetta cheese (1/2 -1 pack), chopped/crumbled in medium-small pieces
1 red pepper finely chopped
250gr of cherry tomatoes, as ripe as possible, chopped (keep the juices)
2 cloves of garlic, very finely chopped, like in Goodfellas
1 medium onion, finely chopped
fresh parsley, finely chopped
Cut the aubergines in two, from top to bottom. Score the insides with a knife and lay them skin-down on the tray which you should have sprinkled in olive oil in advance. Sprinkle some olive oil on the scored insides which should be facing up. Put them in a pre-heated oven for 30 minutes. In the meantime....
Heat some olive oil in a frying pan and sautee your garlic and onions on low fire. Add the chopped pepper and when it's sufficiently cooked, add the tomatoes. Add your parsley, oregano, chilli flakes and seasoning. After 3-4 minutes, put the fetta cheese and stir for 2-3 minutes. Turn the fire off, your stuffing is ready.
Take the aubergine tray out and with a fork mash the inside of the aubergines. Careful not to make a hole in the bottom. With a spoon take your stuffing and put it in your boat-shaped aubergines. Return to the oven for 5 minutes and pronto! You're ready to serve! Serve with cous cous or bulgar wheat and set yogurt.
In a kettle boil some water. Add 1 1/2 cups of cous cous in a bowl, together with finely chopped spring onions (0ptional). Add the same quantity of hot water and wait for about 5 mins for the cous cous to absorb the water and become soft. Add as much olive oil as you like, mint and salt.