• 1 Aubergine cut in half
• 25 g feta
• 2 cherry tomatoes
• 2 black olives
• 2 tsp chopped Green onion
• 1 slice Gouda cheese
• Oregano, salt and pepper
Bake the aubergine face down for 25 min.
Chop the rest of the ingredients and fill up the aubergines. Top with a slice of cheese.
Bake for 5-10 minutes.
Utterly delicious!
Filling and delicious!
The combination of these vegs & these cheeses is absolutely gorgeous, thank you!
I love this recipe and have made it 3 times in one week. It does need some additional instructions including:
preheat oven to 350
scoop out the insides of the zucchini and discard
calories 156
carbs 9
fiber 3
Five stars and thank you for the recipe!!!
sugar 6
sat fat 6
potassium 682
sodium 372
thru MFP
Hi Violinist, do you mean scoop out the aubergine (vs zucchini)?
Awesome recipe
Love this recipe! I scored the Aubergine before baking and then mashed up the flesh a little before adding the filling, also added a dash of balsamic vinegar at that stage. So yummy, super filling (we like that!) and not a drop of oil required for cooking! This will become a regular for me!
This is an excellent recipe, incredibly tasty as quick and easy to prepare. Aubergines are now one of my favourite vegetables.
Fantastic. I love to try new fillings for aubergines. Very tasty
How did you find the recipe?