Ingredients
Serves 2
1 aubergine
oil
1 onion – chopped
1 -2 cloves of garlic – chopped
1 carrot – chopped
2 salad tomatoes
1-2 chilli peppers, slit in the middle
Salt
Pinch of nutmeg
1 stock cube
2 Tbsp chopped parsley
Feta cheese to serve
Method
Set the oven to heat at 180 C
Peel the aubergine in a striped fashion – one strip skin one strip flesh.
Salt and leave for at least 10 minutes.
In the meantime prepared the stuffing
Cut a cross -shape on the top of the tomatoes and soak in boiling water for 2 – 3 min. Peel then chop.
In a wok heat 1 Tbsp oil and fry the onions until transparent. To prevent the onions from browning add a Tbsp of water if they get too hot.
Half way through the cooking of the onions add the garlic and the chillies.
Cook for a couple more minutes.
Add the carrots, tomatoes and stock cube.
Pour a cup of water, cover and cook for 20 minutes.
Check the seasoning and adjust if needed.
Stir in 1 Tbsp of parsley.
While the sauce is cooking heat 1-2 Tbsp oil in the frying pan.
Cook the aubergine turning every 4 minutes making sure the fleshy areas are brown.
Place in an oven dish cutting into four wedges.
Pour the sauce over and around the aubergines.
Drizzle over with some of the oil from the frying pan.
Cook for 20 min then turn off the heat and leave in the oven until ready to eat.
Before serving sprinkle with 1 Tbsp chopped parsley.
Serve hot of cold with feta cheese.