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.
