Italian-style stuffed aubergines

Italian-style stuffed aubergines

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(11 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal266
  • fat20g
  • saturates6g
  • carbs14g
  • sugars7g
  • fibre5g
  • protein9g
  • salt1.17g
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Ingredients

  • 2 aubergines

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil, plus extra for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, finely chopped
  • 12 cherry tomatoes, halved
  • 50g pitted green olives, chopped
  • handful basil leaves, chopped
  • 125g ball vegetarian mozzarella, torn into bite-size pieces
  • handful fresh white breadcrumbs

Method

  1. Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.

  2. Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.

  3. When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

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Comments (12)

hollowsg's picture

This was absolutely delicious. My partner, not a huge fan of only eating veggies, loved it too and asked me to make it every week :) good recipe and will be making it again.

codeswitcher18's picture

I have just made this for myself for dinner - I munched one aubergine all by myself and it was delicious :) I also added mushrooms, some sun-dried tomato paste, (a bit too much!) chili and some leftover courgette I had hanging around. As long as you've pre-cooked everything consistently, it'll be delicious!

ilikethewayyoumoo's picture

Very delicious and easy to make. I added spinach to mine and the colours looks wonderful. A lovely vegetarian main meal that I could make often.

ipopdolly's picture

surprisingly good! wasn't too keen at the begining, but really nice and summery

marylunn's picture

Really tasty, I didn't have mozzarella so used a mix of cheddar and parmesan and parsley instead of basil, but would definitely make again.

ali_baba's picture
5

Absolutely delicious - I added some chopped mushrooms as I had some spare in the kitchen. The recipe was really easy to follow and I will definitely be making it again.

Frantic Flapjack's picture
3

Not terribly keen on aubergines. However, this recipe was a good way to serve them. Served with sausages and savoury rice.

gretikicksass's picture

I love this seasonal recipe. I swapped the mozzarella for strong mature cheddar and it was delicious!

stonefruit's picture
4

Nice and easy.

emacie's picture
4

Nice and easy to make.

messyjessie86's picture
4

We had this as a main meal, combining a savoury rice mix (yes, the packet one, so shoot me!) into the mixture to make it a bit more substantial. Lovely fresh flavours.

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