Italian-style stuffed aubergines
Forget stuffed peppers and serve your veggie guests this sophisticated stuffed aubergine dish instead
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian
- 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.
- 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.
- 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.
PER SERVING
266 kcalories, protein 9g, carbohydrate 14g, fat 20 g, saturated fat 6g, fibre 5g, sugar 7g, salt 1.17 g
Recipe from Good Food magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1262642/
http://www.bbcgoodfood.com/recipes/1262642/
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Ingredients
- 2 aubergines
- 2 tbsp olive oil , plus extra for drizzling
- 1 large onion , finely chopped
- 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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian
Ingredients
- 2 aubergines
- 2 tbsp olive oil , plus extra for drizzling
- 1 large onion , finely chopped
- 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
PER SERVING
266 kcalories, protein 9g, carbohydrate 14g, fat 20 g, saturated fat 6g, fibre 5g, sugar 7g, salt 1.17 g
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25 April 2011
messyjessie86 rated and commented on this recipe
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31 October 2011
Eliza rated and commented on this recipe
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