Mediterranean Stuffed Aubergines with Feta, Courgette, and Tomato and ground meat

1.Preheat your oven to 190°C (375°F).

2.Cut the aubergines in half lengthwise and scoop out the flesh, leaving about 1 cm of the flesh around the edges to create a shell. Chop the scooped-out flesh and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

4.Add the diced courgette and the chopped aubergine flesh to the skillet. Cook for another 5-7 minutes until the courgette is tender.

5.Stir in the diced tomatoes, dried oregano, dried basil, salt, and pepper. Cook for an additional 5 minutes until the tomatoes are soft and the mixture is well combined.

6.Remove the skillet from heat and fold in the crumbled feta cheese, mixing gently to combine.

7.Place the aubergine halves on a baking tray, cut side up. Spoon the filling mixture generously into each aubergine half, packing it in well.

8.Drizzle a little olive oil over the stuffed aubergines and season with additional salt and pepper if desired.

9.Cover the baking tray with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the aubergines are tender and the tops are slightly golden.

10.Once done, remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley before serving.