Stuffed aubergine with dill and feta

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Using a sharp knife, criss-cross the flesh side of the halved aubergine. Transfer to a baking tray along with the tomatoes, onion and garlic. Drizzle with the olive oil, season, then bake in the oven for 30 minutes.
2. Remove the onion, tomatoes and garlic from the tray and transfer to a bowl. Set aside. Return the aubergine halves to the oven and cook for a further 10-15 minutes until the flesh is really soft.
3. Squeeze the garlic from its skin, then scoop out the flesh of the aubergine (keep the empty shells). Roughly chop the two together, then transfer to the bowl with the other veg. Gently stir through the feta and most of the dill. Season, then fill the aubergine shells with the mixture. Return to the oven for 15 minutes to heat through. Scatter with the remaining dill and serve with ?the couscous and pea shoot salad.