Aubergines Stuffed With Feta And Red Pepper.

Chris

May 3

Here is a quick and tasty vegetarian recipe which goes well with small potatoes, rice or salad.

Serves 4

2 aubergines

5 tbsp olive oil

4 roasted red peppers cut into strips

200g (7oz) feta cheese drained and diced.

75g (3oz) pitted black olives

1 Cut the aubergines in half lengthways. With a sharp pointed knife cut around the edge of the aubergines, about 2mm in from the skin. Then make criss-cross cuts up and down and from side to side across the flesh. Using a sharp knife scoop out the flesh and keep for the stuffing, leaving just the skins.

2 Heat 3 tablespoons of oil in a frying pan and fry the aubergine skins;drain them and blot them with kitchen paper.

3 Arrange the skins cut side uppermost in a lightly oiled ovenproof dish. Preheat the oven to 200c, gas mark 6.

4 Heat the remainder of the oil in a pan, add the chopped aubergine flesh and fry until golden brown. Remove from the heat.

5 Place the roasted aubergines flesh together with the roasted red pepper strips, feta cheese and black olives, stir well. Divide the mixture between the aubergine skins and bake for about twenty to thirty minutes until they are golden brown.