Serves 4
Preparation Time 10 minutes
Cooking Time 30 minutes
Oven Temperature 200°C

• 2 medium-size aubergines
• 50ml olive or canola oil
• 1 onion, finely chopped
• 150g button mushrooms, chopped
• 1 red pepper, seeded and chopped
• 3 to 4 courgettes, chopped
• 30ml chopped parsley
• 100ml crumbled feta cheese
• salad, to serve

1 Halve the aubergines length ways and score the flesh. Sprinkle with salt and leave to stand for 10 minutes.
2 Meanwhile, heat half the oil in a medium-hot pan. Sauté the onion until soft then add the rest of the vegetables and fry until soft. Set aside in a bowl.
3 Wipe the salt and liquid off of the aubergine. Heat the remaining oil and cook the aubergine, flesh side down, for 8 to 10 minutes in a covered pan over medium heat. Turn and fry the skin side for 5 minutes.
4 Scoop the flesh out and mix into the vegetables along with the parsley, and salt and pepper to taste.
5 Fill the aubergines with the mixture. Top with feta. Bake in a preheated oven for 10 minutes. Serve with salad.

Text and image: Ideas