Stuffed Aubergine

Eggplant – do you know it, do you like it? It seems to me that it appears on our plates far too rarely. Perhaps because it requires heat treatment. Raw eggplant contains a lot of solanine, the consumption of which may lead to gastrointestinal problems. Fortunately, baking, boiling or stewing neutralizes this harmful substance.

Eggplant has a high nutritional value, so it is worth including it in your diet. It contains a lot of B vitamins and antioxidants (especially in the peel). My recipe today is not difficult, and the waiting time while baking can be the perfect opportunity to rest a little bit or… do a short workout and finish with a delicious aubergine dinner!

Preparation:

I scooped out the aubergine flesh and cut it into cubes. I put the hollowed out parts of the vegetable aside. I cut the onion into cubes and pressed the garlic. Then I heated the oil in a pan and fried the onion and garlic. I added the aubergine pulp, spices, and quartered tomatoes and stewed everything until the vegetables softened and evaporated.

I put the hollowed out eggplant parts into an ovenproof dish and filled them with the vegetable stuffing. I baked everything at 180°C for about 15-20 minutes. Finally, I sprinkled the dish with crumbled feta cheese and chopped parsley.