Recipe|| Roasted veggie & feta aubergine boats

Recently, whilst enjoying a week off visiting the family, I decided I’d make the most of the extra time around lunchtimes and whip up a brand new recipe for my mum and I to try.

Taking the opportunity to cook something veggie, as my mum loves vegetables as much as I do, I chose to make an aubergine based lunch – well it is the superfood of the moment, although I’m not sure it’ll ever replace avocado in my eyes.
After debating a few ideas, I settled for Aubergine boats, stuffed with mushrooms, tomatoes, spinach and feta.
Recipe, roasted vegetable and feta aubergine boats
They were absolutely delicious. The combination of flavours worked so well together, and not one ingredient overpowered the others, so you had a really nice balance of ingredients and aromas. The cheese added a creaminess to the dish, which was otherwise quite earthy. It was pretty filling by itself (we had half an aubergine each), but I decided to serve them with half a seeded brown roll (a protein roll from Lidl) and a handful of fresh, washed spinach – to make the plate look prettier too, but to also keep us going until dinner.
Recipe, roasted vegetable and feta aubergine boats
So here’s how to make them:
Ingredients (serves 2):
  • 1 large aubergine
  • 1 large tomato, cut into 8
  • 6 chestnut mushrooms, quartered
  • 1/2 bag spinach
  • 50g feta cheese
  • 1 tbsp. Oil
  • Salt and pepper, to season
  • 1 brown bread roll, to serve
Method:
  1. Pre-heat the oven to 220 degrees. Line a baking tray with foil.
  2. Cut the aubergine in half, drizzle in a little oil, season with salt and pepper and roast for 15 minutes.
  3. Remove from the oven. Add the tomatoes and mushrooms to the tray, drizzle in the remainder of the oil, season with salt and pepper. Put the tray back in the oven for 10 minutes, or until mushrooms wilt and appear almost cooked.Recipe, roasted vegetable and feta aubergine boats
  4. Remove from the oven. Scoop the centre of the aubergine out, leaving enough to form a wall – I used a knife to help. Put a small handful of spinach in the bottom of each of your aubergine boats.Recipe, roasted vegetable and feta aubergine boats Recipe, roasted vegetable and feta aubergine boats
  5. Split the roasted mushrooms and tomatoes between the aubergine boats and top with pieces of feta.Recipe, roasted vegetable and feta aubergine boats Recipe, roasted vegetable and feta aubergine boats
  6. Put back into the centre of the oven for 5 minutes, until the feta starts to look slightly golden at the edges.Recipe, roasted vegetable and feta aubergine boats
  7. Serve with the remainder of the fresh spinach and half the bread roll.

It’s that easy! One absolutely delicious vegetarian dish. My mum will back me on this too, as she thoroughly enjoyed it!

Recipe, roasted vegetable and feta aubergine boats
What’s your favourite lunch if you’ve got more time on your hands?
Chloe xx
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