This gorgeous vegetarian dish is full of flavour and will even please the carnivores.
Preheat the oven to 180C and line a baking tray with baking paper. Cut the eggplants in half and make a few slashes through the flesh of each half.
Heat 1/3 cup of the oil in a large frypan and fry the eggplant on both sides until golden and place on the prepared baking tray.
Heat the remaining oil in the frypan and fry the onion until golden, add garlic and chilli flakes and cook for one minute before adding the tomatoes. Cook for 3-4 minutes then add parsley and season.
Spoon the tomato mix into the eggplant halves and bake for 45 minutes or until soft. Sprinkle with feta and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is best created with Bertolli Classico
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