Hasselback Aubergines

OMG, if ever you need a meal that packs a punch, this is the one.

Every bite crammed full of deliciousness.

Ingredients

1 large white onion finely diced

1 large red pepper finely diced

500g tomato’s finely diced

200g block of feta cheese

75g Parmisan cheese (your favourite)

4 cloves of garlic either sliced or minced

2 tsp dried oregano

1 tsp granulated sugar

100ml olive oil

Salt

Pepper

Method

Cut the top off the aubergines, and using a chop stick at either side, make cuts down the length of the vegetable. Take care not to cut straight through.

Fan the aubergines out slightly and drizzle with olive oil.

I prefer to use an air fryer here, but you could cook them in a regular oven 180 degrees for 20 minutes.

They should then have taken on a bit of colour.

Remove from the oven and let them cool slightly.

Slice your block of feta thinly, and when the aubergine is cool enough to handle, put the feta slices into the gaps in the aubergine.

Spoon the onion, pepper and tomato mixture into an ovenproof dish, then place the aubergines on top. Drizzle with olive oil, and place back into the air fryer or oven at the same temperature for a further 20-25 minutes. This depends on how large your aubergines are).

When cooked remove from the oven and sprinkle over the Parmisan cheese.

Check the seasoning and serve with your sides of choice, a nice crispy green salad, of a chunk of crusty bread would be nice.

Put 50ml olive oil into a deep frying pan or wok and fry for 15 minutes on a medium heat.

Add the garlic, chopped pepper and tomato’s and cook for a further 10 minutes.

Add the oregano, sugar, and a teaspoon each of salt and pepper.

Enjoy….