- 2 medium or large aubergines/eggplants (or use large courgettes)
- 1 large onion, sliced finely
- 2 green bell peppers, sliced finely
- 4 tbsp sun dried tomato paste
- 4 tbsp cider vinegar*
- 200g feta, diced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp paprika
- pinch of cinnamon
Drizzle with 1 tbsp olive oil and bake, cut side down, for around 15-20 mins at 190C/180C Fan/Gas 5 in an oven proof dish, or casserole.
Meanwhile soften the onion and green pepper in a pan with a little olive oil.
Add all of the remaining ingredients to the pan, except the feta, and stir well.
Allow to cook for about 5 minutes and then turn off the heat until the aubergines are ready to stuff.
After 15-20 mins, the aubergines should be soft enough to carefully scrape out the flesh (with a spoon), leaving the shell intact - I do this while they're still hot, but you might want to let them cool a little first!
Cut up the aubergine flesh and add to the pan.
Add the cheese to the pan and stir gently to mix.
Divide the stuffing mixture between the aubergine halves.
Pour about 200ml of boiling water into the bottom of the dish and cover with foil or a lid. This stops the aubergines drying out.
Bake in the oven for a further 15-20 minutes.
Finally uncover the dish and cook for a further 10 minutes to give the ingredients a chance to colour and to allow some of the moisture to evaporate.
Serve hot, warm or cold with a salad or green vegetables.
Not suitable for freezing.
For this recipe, I used Higher Nature* Organic Cider Vinegar, as I was sent a sample to review. This vinegar has a lovely fruity flavour which balances its acidity well. It can be used in a variety of recipes - especially sauces, marinades and salad dressings.
*Supplier of vitamins, supplements and organic foods Higher Nature.
I received a bottle of Higher Nature* Organic Cider Vinegar to review and use in a recipe. I did not receive payment, and the views expressed are genuinely those of myself and my family.