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

    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

    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

    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, questions and tips

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hollowsg's picture
hollowsg
10th Apr, 2015
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
15th Mar, 2015
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
18th Mar, 2014
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.
kirtinag
22nd Aug, 2013
Its really awesome way to cook Eggplant recipe. I love Grilled Aubergine Eggplant too. Thank you for sharing your way.
ipopdolly
7th Aug, 2013
surprisingly good! wasn't too keen at the begining, but really nice and summery
marylunn
31st Jul, 2013
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
12th May, 2013
5.05
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
19th Feb, 2013
3.05
Not terribly keen on aubergines. However, this recipe was a good way to serve them. Served with sausages and savoury rice.
gretikicksass
2nd Nov, 2012
I love this seasonal recipe. I swapped the mozzarella for strong mature cheddar and it was delicious!
stonefruit
13th Jul, 2013
4.05
Nice and easy.

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