Stuffed Aubergine

I’ve never been a great fan of peppers (perhaps because I remember the green peppers my mother used to stuff with rice and ground meat, and which she used to leave for me and my father when she was going out of town for work), but I am trying to use them in recipes more these days. I think it’s important to challenge yourself and expand your tastes, so I frequently try new ingredients or new recipes. In this case, I used a red pepper as part of the stuffing for an aubergine and I was quite pleased with the results.

Ingredients:
1 aubergine
oil
1 red pepper
1 onion
2 garlic cloves
1 tsp parsley
2 tsp sugar
balsamic vinegar
pumpkin seeds
nigella (onion seeds)
black pepper
2 tbsp yogurt

Instructions:
1. Wash and halve the aubergine, then rub it in oil. Wrap it in aluminium foil and roast it for 30 minutes at 200 C.
2. Meanwhile, slice the pepper, onion, and garlic and fry the pieces in a little oil with the parsley and sugar. After 10 minutes, season with the vinegar, seeds, pepper, and yogurt.
3. Take the aubergine out of the oven and scoop the flesh out, leaving the shell intact. Chop the flesh and add it to the pepper mixture. Stir and cook for a few more minutes.
4. Fill the aubergine skins with the stuffing and bake for another 5-10 minutes, then serve.