Stuffed Aubergine

I grew up in a household where stuffed veggies were considered a norm! You can stuff cabbage, peppers, aubergines, Vines leaves, Courgettes, Pumpkins...The recipes my grandma used to make are still on my favourites list! I have only started using aubergines lately a lot more just because they are high in fibre and they will help your digestion running smoothly! 
I kept on cooking this recipe lately as it is delicious and easy to make! 
Serves 4. Prep Time - 30 min. Cooking time - 60 min. 

 INGREDIENTS:

- 2 aubergines
- 250 grams mince/Quorn/rice
- 1 onion
- 1 red pepper 
- 100 grams mushrooms
- 1 garlic clove
- 1 can chopped tomatoes
- 200 grams feta cheese 
-salt, pepper, fresh herbs (parsley, thyme, oregano)

METHOD: 

Wash your aubergines and cut lengthways. Use a sharp knife to score diagonally without removing the skins. Sprinkle olive oil, salt and pepper and bake at 180 Celsius for 20 minutes. 
Meanwhile, add the chopped onions, mushrooms and peppers with a drizzle of olive oil in a pan. Cook for about 5 minutes, until tender. Add the mince, garlic, salt and pepper and cook for about 10 minutes until the meat changes colour (if you use rice, cook it separately for about 20 minutes). Add the chopped tomatoes and garlic and let it simmer on low heat for another 10 minutes. 
When the aubergines are cooked, fill them with the mince (it will overflow, no worries if it does, it will be delicious anyway). Add crumbled feta cheese on top and fresh parsley.
Bake for another 20 minutes. Serve hot with Greek yogurt and warm bread! 
ENJOY! 

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