Baked, stuffed vegetables such as peppers, courgettes and aubergines are always a great idea for a quick and simple dish. That’s why today’s light and full of flavour eggplant stuffed with feta.
Aubergines are a good source of fibre and help digest fatty meats. 90% consists of water and only 2% of sugars. Aubergines provide the body with potassium, calcium and magnesium. It is also a good source of fibre.
- 1 eggplant
- feta cheese
- fresh chilli peppers
- Parma ham
- half a teaspoon of salt
Wash the eggplant thoroughly and cut it in half. Salt a little and bake in the oven for 25 minutes at 180 degrees. While baking aubergines, make the stuffing. Mix chopped parsley and chopped chilli pepper in a bowl. After the aubergines are baked and cooled, remove the pulp with a spoon and put the stuffing in its place.
Bake everything together in 180 degrees again for about 10 minutes. At the end of baking, place 2 slices of Parma ham and Parmesan cheese on top.