Stuffed Greek Aubergine
Sometimes meat isn't all that necessary. When the cupboard is bare and the butcher is closed and all you're left with is that neglected aubergine and a few spare vegetables. This is for you. You really can make something out of nothing, or, very little. This one was exactly as I've described above, and proves you can work wonders with a few veggies, a decent spice rack and a little hit of dairy goodness. So get MacGyver on and start stuffing aubergines. This is versatile recipe and has worked with other, large skinned vegetables, like sweet potatoes, normal potatoes and others. So experiment!
1 Aubergine, cut in half
2 Courgettes, finely sliced
100g mushrooms, finely sliced
1 Onion (red preferable, white is fine, diced)
3 Cloves of garlic, minced
1 Tbsp Tahini
Firstly Preheat oven to 180 (celsius)
Brush the flesh side of the aubergine with olive oil. Place on an oven tray in the oven (25 mins, or until soft.)
Saute onions. In a frying pan, cook onions on a medium heat in a tablespoon of olive oil until soft. When soft and browning, add half a cup of water, and cook until evaporated. Repeat process until onions are caramel brown. Add dried oregano, garlic, mushrooms and cook until soft.
Scoop flesh from aubergine. Remove aubergine for oven, and scoop out soft flesh. Put skins aside for later. Chop and stir flesh through mixture in frying pan. Add tahini, mix well. Add salt and pepper to taste. Turn oven to grill (250 degrees)
Stuff the aubergine skins with the mixture, slice haloumi cheese and place on top of the stuffed aubergine. Grill until cheese starts to brown.
Remove from oven, drizzle with olive oil and a splash or red wine vinegar.