Name: Italian-style stuffed aubergines
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
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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Italian-style stuffed aubergines

Italian-style stuffed aubergines

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.6 out of 5.42 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal266
fat20g
saturates6g
carbs14g
sugars7g
fibre5g
protein9g
salt1.17g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2011

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A star rating of 4.6 out of 5.42 ratings

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