Instructions:

Preheat the Oven:

Preheat your oven to 200°C.

Prepare the Aubergines:

1. Cut the aubergines in half lengthwise. Score the flesh with a knife in a crisscross pattern, being careful not to pierce through the skin.
2. Drizzle the cut sides of the aubergines with olive oil and sprinkle with salt and pepper.

Roast the Aubergines:

1. Place the aubergine halves, cut side up, on a baking sheet or in a baking dish.
2. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and the edges are slightly golden.

Prepare the Filling:

1. In a bowl, combine the cooked quinoa, cherry tomatoes, crumbled feta cheese, chopped parsley, minced garlic, dried oregano, and a drizzle of olive oil. Toss to mix well.
2. Season the filling with salt and pepper to taste.

Stuff the Aubergines:

1. Once the aubergines are roasted, carefully scoop out some of the flesh from the center, leaving a border around the edges to create a “boat.”
2. Mix the scooped-out aubergine flesh into the quinoa filling mixture.
3. Stuff the aubergine halves with the quinoa filling, pressing it gently to fill the hollowed-out center.

Return to the Oven:

Place the stuffed aubergines back in the oven and roast for an additional 10-15 minutes, until the filling is heated through and the flavors meld.

Serve:

1. Once the stuffed aubergines are cooked, remove them from the oven and let them cool slightly.
2. Garnish with additional chopped parsley if desired.
3. Serve the roasted stuffed aubergines as a main dish or accompanied by a side salad.