Stuffed Aubergines

Directions

1. Preheat the oven to 200°C (390°F).
2. Cut the eggplant in half lengthwise. Place in a microwave-safe dish, cover with cling film (poke a few holes to allow steam to escape), and microwave for 10 minutes until tender.
3. Meanwhile, heat a little olive oil in a skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Add honey and continue cooking for another 5 minutes until the onions are caramelized.
4. Add the diced tomato to the pan and cook for 2–3 minutes until slightly softened.
5. Using a teaspoon, carefully scoop out the flesh from the eggplant halves, leaving a small border to hold the stuffing. Chop the scooped-out flesh and add it to the onion and tomato mixture.
6. Stir in the crumbled goat cheese and mix until evenly combined. Season with thyme, oregano, salt, and pepper.
7. Fill the hollowed eggplant shells with the prepared mixture. Sprinkle grated cheese generously on top.
8. Place the stuffed aubergines on a baking tray and bake for 20 minutes, until the cheese is golden and bubbly.
9. Remove from oven, let cool for a few minutes, and serve warm.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2–4
• Difficulty: Easy

Variations & Substitutions

• Swap goat cheese with feta or ricotta for a different flavor profile.
• Add chopped bell peppers or zucchini to the stuffing for extra veggies.
• Use balsamic glaze drizzled over the finished dish for a sweet tang.
• Sprinkle with pine nuts or walnuts for added crunch.

Serving Suggestions