Ingredients:
For the Aubergines
- 8 aubergines (preferably the long ones)
- 2 tbsp olive oil
- salt
- pepper
- 1 tbsp thyme
- For the filling
- 4 large onions (thinly sliced, like half moons)
- 4 tbsp olive oil
- 6 cloves of garlic (thinly sliced)
- 1/3 bunch of parsley (finely chopped)
- 1 tsp sugar (optional)
- ½ tsp cumin
- salt & pepper
- 1 tbsp tomato paste
- 400g canned tomatoes
- 1 tbsp thyme
To assemble
- 400g feta (optional)
- pepper
- olive oil
- 1/3 bunch of parsley (finely chopped)
To serve
- 1/3 bunch parsley
- rocket salad (rucola) - optional
- pepper
- olive oil
Method:
- Preheat the oven 180C (use the air)
- Use a knife to make 3 horizontal cuts on each aubergine
- Carefully open the cuts just a little, making sure they don’t break open and add olive oil, salt, pepper and thyme
- Transfer the aubergines to a baking pan and roast for 40 minutes
For the filling
- Place a pan over high heat
- Thinly slice the onions
- As soon as the pan gets very hot, add 4 tablespoons of olive oil and the onions
- Finely chop the garlic and add to the pan
- Add the sugar, cumin, salt and pepper. Sauté over low heat for 15-20 minutes, until the onions are nicely caramelized
- Add the tomato paste, canned tomatoes, parsley and thyme
- TIP: Add the tomato paste first and rub it on the bottom of the pan so it cooks for a minute and then add the canned tomatoes
- Mix and simmer for 5 minutes. Remove from heat
To assemble
- Remove the aubergines from the oven and use a spoon to press down on the cuts you made earlier so you can make enough room to add the filling
- Divide the filling between the aubergines and sprinkle with feta cheese (optional) and pepper. Drizzle with olive oil and bake for 15-20 minutes
To serve
- To serve, spread some rocket leaves on a serving plate (optional), add aubergines with some,finely chopped parsley, pepper and olive oil.
It sounds like a lot of work but once you do it a couple of times, it’ll be much easier, promise ;)
