Italian-style stuffed aubergines

Italian-style stuffed aubergines

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(30 ratings)

Prep: 10 mins Cook: 40 mins


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


  • 2 aubergines



    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



    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


  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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Vexed77's picture
18th Jun, 2020
With a couple of tweaks, thought this was great. Aubergine shells took longer cooking to become tender than stated. I didn't have any cherry tomatoes, so used the same amount of semi dried tomatoes that needed using up. Olives I used were from a deli counter,marinated in oil, rosemary etc, and some stuffed with pimento. Think these,plus the semi dried toms and a pinch of ancho chilli gave a great depth of flavour. Finished with some leftover emmenthal on the top and served with a fennel, Apple and celery salad. Really good.
littlecactuschef's picture
26th Sep, 2019
Swapped the olives for courgettes and served with roast potatoes and salad, very tasty.
ruthie's recipes
18th Jul, 2018
Really delicious! Reminded me of pizza. Very easy to make and didn't need as long in the oven as suggested. We cooked the aubergines on their own for about 15 minutes and an additional 10 minutes with the stuffing in. We used a red onion and served with new potatoes. I'll be making these again soon for sure.
hollowsg's picture
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.
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!
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.
22nd Aug, 2013
Its really awesome way to cook Eggplant recipe. I love Grilled Aubergine Eggplant too. Thank you for sharing your way.
7th Aug, 2013
surprisingly good! wasn't too keen at the begining, but really nice and summery
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.
12th May, 2013
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.


Owen Gearty's picture
Owen Gearty
18th Jan, 2019
Hey guys really want to cook this but not sure about what side dish to use! (rice/pasta/potatos/nice salad etc.) - any ideas? Whats worked well for you?
ruthie's recipes
17th Mar, 2019
Bit late... but I would serve with sweet or new potatoes.
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. We recommend a green salad but if you want to bulk it up a bit then rice would make a great addition. Enjoy!
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