Ingredients

The following ingredients have 4 Servings
  • 5 medium Eggplant (4 halved lengthways, 1 diced)
  • 1 shallot (finely chopped)
  • 1 clove garlic cloves (finely chopped)
  • olive oil
  • 1 yellow pepper (diced)
  • 1 red pepper (diced)
  • 1 zucchini (diced)
  • 2 Tbsps fresh parsley (chopped)
  • 6 Tbsps Parmesan (grated)

Instruction

  • Scoop the flesh out of the 4 halved aubergines leaving 1 cm around the edge.
  • Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking tin.
  • Fry the shallot and garlic in a hot pan in 2 tbsp oil. Add the diced vegetables, fry for a few minutes, season with salt and ground black pepper and remove from the heat.
  • Place the aubergine halves skin-side down in the prepared baking tin and fill with the vegetable mixture. Sprinkle with the parsley and the Parmesan. Drizzle lightly with olive oil and bake for 15-20 mins. Remove from the oven and serve immediately.