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Italian-style stuffed aubergines

Italian-style stuffed aubergines

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Rating: 5 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal266
fat20g
saturates6g
carbs14g
sugars7g
fibre5g
protein9g
low insalt1.17g
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Ingredients

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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Rating: 5 out of 5.31 ratings
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