Monday, June 15, 2015

Chloe Likes To Eat: Spinach, Feta & Tomato Stuffed Aubergine

I didn't have the best relationship with food in late May and early June- I struggled to be motivated to cook for myself or enjoy food, not least because I was unable to do a great deal of exercise. After loading the fridge up with fresh food, I made an effort to cook something different last weekend, this is the result!

Completely under estimated how long this beauty would take to cook- whole aubergine stuffed with spinach, tomato, garlic, cream cheese and feta.
Look who forgot to wipe the bowl clean before taking pictures- rookie error, my chef dad would be disappointed!

Whilst simple to make, this took WAY longer than expected so this would be best either prepared in 2 sessions or a day off when you are at home.

1 large aubergine
Large handful spinach, shredded
Chopped tomatoes of choice- I had plum tomatoes in the fridge
Large spoonful of cream cheese
Feta cheese
Seasoning to taste

1. Prick aubergine to avoid explosion and bake in the oven for 40 mins until soft all the way through- if you're short on time, this could be done on a prior day.

2. Slice into the aubergine length ways, leaving a couple of cm each end so the aubergine becomes a bit like a boat

3. In a bowl, mix the cream cheese, spinach, tomatoes, half the feta cheese & seasoning (I like dijon mustard or a hint of Habanero chilli sauce or harissa paste), spoon the mix into your aubergine

4. Sprinkle the remaining feta cheese onto the top of your creation and put back into the over for 15-20 mins (or until the cheese looks done)

5. Eat.

This isn't pretty food, but it is tasty and full of lovely vegetables. If you wanted to lighten this up, try scooping out the aubergine flesh once cooked and using in place of the cream cheese.


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