Stuffed Aubergine

Roasted aubergines filled with tomatoes, chickpeas, herbs and feta for a satisfying Mediterranean vegetarian main.

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Roasting the aubergines first makes the flesh silky, then the scooped centres are folded into the filling so nothing is wasted.

Ingredients

• 2 aubergines (large)
• 3 tbsp olive oil
• 1 onion (diced)
• 3 garlic cloves (minced)
• 250 g cherry tomatoes (halved)
• 240 g canned chickpeas (drained)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 120 g feta cheese (crumbled)
• 3 tbsp fresh parsley (chopped)
• 1 tbsp lemon juice
• 0.75 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Heat the oven to 210°C conventional or 190°C fan. Halve the aubergines lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
2. Brush the cut surfaces with 1½ tablespoons olive oil and season lightly with salt. Place cut-side down on a lined tray and roast for 25–30 minutes until very soft.
3. Meanwhile, heat the remaining olive oil in a frying pan. Cook the onion for 5 minutes, then add the garlic, cumin and oregano for 30 seconds.
4. Add the tomatoes and chickpeas and cook for 5–6 minutes until the tomatoes begin to collapse. Remove from the heat.
5. Turn the roasted aubergines cut-side up. Scoop out some of the soft flesh, leaving a 1 cm border, chop it roughly and fold it into the chickpea mixture.
6. Stir in the parsley, lemon juice and half the feta. Taste and adjust the salt and pepper, then spoon the filling back into the aubergine shells.
7. Scatter over the remaining feta and bake for 10 minutes. Rest for 5 minutes before serving so the filling settles slightly.